Foreword The multidisciplinary nature of food irradiation, involv- ing branches of science such as microbiology, chemistry, physics and nuclear technology, toxicology and nutri- tion, has made food irradiation into a complex issue even to specialists in any of these disciplines. In addition to these sciences are the disciplines related to regulatory aspects, economics, marketing and consumer science. In short, there is no known food technology which is more studied but less understood than food irradiation. The lack of understanding of the safety, benefits and limitations of food irradiation has led several advocacy groups to oppose the introduction of this technology in the past few decades. These groups often inspire the fear of the public concerning ‘unknown’ risks of anything associated with nuclear technology. The apprehension web has put food irradiation on the defence almost from the start. However, after decades of research on the various aspects mentioned above, food irradiation has emerged not only as a safe technology but it is beginning to demonstrate its effectiveness as a method of food processing/preservation for a wide variety of foods and in increasing numbers of countries. There are a number of issues which have propelled food irradiation to the centre stage of food processing/ preservation along with several other technologies. Among these issues are the increasing public awareness of the risks of food-borne diseases, especially from food of animal origin; the increasing restrictions and prohibi- tions on the use of a number of chemicals in food, especially fumigants; the risks from increasing global trade in certain food which harbour pests and diseases; and the increasing need for food for the fast growing population in developing countries. The technology has been approved by some 40 countries to date and some 30 countries are using it, on a varying scale, for treating food for commercial purposes. This reference guide is an ABC on food irradiation on the one hand and an encyclopedia of food irradiation on the other. The authors have painstakingly compiled all terminologies related to this technology and have listed items ranging from ‘Aeromonas’ to ‘Yersinia’ for microbiological aspects; from ‘Apple’ to ‘Poultry’ to ‘Wheat’ which can benefit from irradiation; vitamins in food which may be affected by irradiation; regulatory aspects including various methods of detection of irradiated food; consumer acceptance and commercial applications to date, etc. With its uniform format and full references throughout, the reference guide is most valuable to policy makers in governments, the food industry, research institutions, academia, and trade and consumer organizations. No library will be complete without this book. The road to commercial application of food irradiation must not be paved by misunderstanding and emotion but by scientific evidence, co-operation and understanding by all concerned. This reference guide will contribute to a better understanding of the complex issues of food irradiation. With the growing interest in the application of food irradiation in many countries, the publication of this book is not only most timely but urgently needed to provide the food industry and consumers with accurate information on this safe and highly effective technology to combat food problems in this demanding world. Paisan Loaharanu Head, Food Preservation Section Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture A- 1400 Vienna, Austria