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Radionuclide Concentrations in Foor and the Environment - Chapter 13 (end)

Trong hai thập kỷ qua, Tổ chức Lương thực và Nông nghiệp (FAO), Cơ quan Năng lượng Nguyên tử Quốc tế (IAEA) và Tổ chức Y tế Thế giới (WHO) đã trở nên chặt chẽ liên quan đến vấn đề chiếu xạ thực phẩm, kể từ khi một số khía cạnh của công nghệ vào mùa thu này trong phạm vi nhiệm vụ của họ hoạt động. Trong số các hoạt động chính của IAEA là khuyến khích sử dụng vì mục đích hòa bình hạt nhân năng lượng. FAO, mặt khác, phải đảm bảo giảm toàn cầu của sau thu hoạch tổn thất cũng như. | 13 Food Irradiation Microbiological Nutritional and Functional Assessment Paula Pinto Sandra Cabo Verde Maria João Trigo Antonieta Santana and Maria Luísa Botelho CONTENTS 13.1 Introduction.411 13.2 Principles and Fundamentals.412 13.3 Dosimetry and Dosimeters.413 13.4 Biological Assessment.414 13.5 Nutritional and Functional Assessment.421 13.6 Legislation and Government Regulation of Irradiated Foods.425 13.7 Consumer Acceptance.430 13.8 Safe Food and Consumer Safety.431 13.9 Detection of Irradiated Food.431 13.10 Conclusion.432 References.432 13.1 INTRODUCTION During the past two decades the Food and Agriculture Organization FAO the International Atomic Energy Agency IAEA and the World Health Organization WHO have become closely involved with the issue of food irradiation since several aspects of this technology fall within their operating mandates. Among the main activities of the IAEA is the encouragement of peaceful uses of nuclear energy. The FAO on the other hand must guarantee a global reduction of postharvest losses as well as the advancement of food quality safety and nutrition. The WHO is predominantly concerned with global public health namely through the reduction of foodborne diseases. 411 2007 by Taylor Francis Group LLC 412 Radionuclide Concentrations in Food and the Environment Under the tutelage of these three United Nations UN agencies irradiation has become one of the most extensively investigated and controversial technologies in food processing. Expert committees have regularly evaluated studies on the safety and proprieties of irradiated foods and have concluded that the process and the resulting foods are safe. WHO has recently reviewed a previous report and on the basis of extensive scientific evidence concluded that food irradiated to any dose appropriate to achieve the intended technological objective is both safe to consume and nutritionally adequate 1 . The experts further conclude that no upper dose limit needs to be imposed. The .