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Title: Food irradiation : a technique for preserving and improving the safety of food
Other Titles: L' Irradiation des produits alimentaires : une technique pour conserver et améliorer la salubrité des aliments
La Irradiación de los alimentos : una técnica para conservar y preservar la inocuidad de los alimentos
Authors: World Health Organization
Issue Date: 1988
Publisher: Geneva : World Health Organization
Language: Hungarian
Abstract: A factual, objective, and authoritative account of the role of food irradiation as a technique for improving food safety and reducing food losses. Written in non-technical language, the book attempts to give consumers, consumer protection groups, and government officials the facts they need to form an opinion about the acceptability of irradiated foods. To this end, chapters draw upon extensive scientific evidence, supported by practical experiences in more than 30 countries, to explain what the process is, how it works, and what it will and will not do. Throughout, information and explanations are guided by a genuine respect for the fears of consumers, particularly concerning questions of safety and quality. Prepared by a group of 10 international experts, checked for technical accuracy by several food safety institutions, and backed by the authority of FAO and WHO, the book should do much to promote public understanding as the only reliable path towards general acceptance and fuller use of food irradiation for the benefit of mankind
Description: hun published by: Budapest : National Technical Information Centre and Library
ger published by: Berlin : Irradiation of Food and Phamaceuticals, Institut für Sozialmedizin und Epidemiologie
pol issued by: Poznan : Akademia Rolnicza
ind published by: Bandung : Penerbit ITB
ara published by: Damascus : Atomic Energy Commission
84 p.
Subject: Food Irradiation
metadata.dc.subject.other: Community Health and Primary Health Care
Other Identifiers: 9241542403
Other Language Versions: español
Appears in Collections:Publications

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