Cost-benefit aspects of food irradiation processing. Proceedings of an international symposium.
ref. at ends of papers
: 505 pp.
Abstract : Thirty-six papers were presented at this symposium organized jointly by the IAEA, FAO and WHO and held in Aix-en-Provence, France, from 1 to 5 Mar. 1993. The keynote paper addressed economic aspects of food irradiation and other papers covered aspects of food safety, food losses (including studies on the economic feasibility of onion and potato irradiation in Syria, potential contributions of food irradiation in postharvest management in Ghana, irradiation of potatoes in Turkey, and cost-benefit analysis of irradiation of vegetables and fruits at the Shanghai Irradiation Centre in China), irradiation facilities, field trade (including studies on the costs and benefits of irradiation and other selected quarantine treatments for fruit and vegetable imports to the USA, cost-benefit of poultry irradiation in Brazil, infrastructural requirements for commercialization of spice irradiation, and evaluation of irradiation parameters in the quarantine treatment of Mexican mangoes), technology transfer (including a paper on economic aspects of food irradiation in Cuba), and commercial and new applications. Most of the papers are in English but 5 are in French and 4 are in Spanish (with English summaries). The papers cover a variety of foods including fresh produce, cheese, shellfish, grain, poultry and spices.