Preface
This reference guide is intended for anyone who requires
a source book on food irradiation, including those in the
manufacturing and retail industries, and teachers and
students in academia. The extent of the information
covering food irradiation is impressive but it is scattered
throughout a vast literature. Our aim is to provide basic
information about the major aspects of food irradiation
and also to simplify access to the more detailed
information that is available. The use of an alphabetical
format with cross referencing facilitates access to
information on the many aspects of food irradiation,
including microbiology, food products, safety, nutrition,
toxicology, detection methods and legislation.
With such a wide range of sciences within the field of
food irradiation, the authors felt a real need for help with
some aspects of the topic. In this regard we would like to
express our thanks to Dr David Kilcast, Leatherhead
Food RA, UK, and to Dr John Woolston, Isotron, UK,
for scrutinizing key parts of the text and for making
valuable suggestions for improvement. Particular thanks
go to Dr Paisan Loaharanu, Joint FAODAEA Division
for Nuclear Techniques in Food and Agriculture, for his
help and comments, and for contributing the Foreword
to this volume. For help in obtaining literature on food
irradiation, we are indebted to the Leatherhead Food RA
for permission to use library resources, and to the staff of
the Library and the Scientific and Technical Information
Department. In addition, we would like to thank Allison
Ross, MeV industrie S.A., France, and Michelle Mar-
cotte, Nordian International Inc., Canada, for informa-
tion and illustrations, and Dr Mike Wilkinson for his
computing expertise.
We hope that this guide will assist those who are
interested in realizing the potential of food irradiation as
an effective, safe and accepted food preservation
method.
Vanessa M. Wilkinson
Grahame W. Gould
