000			01830nam a22002657a 4500
001			D0001B000604
003			DOH
005			20210304164412.0
008			210304b ||||| |||| 00| 0 eng d
020			_a9241542403
040			_erda
110	2		_aWorld Health Organization
245	0	0	_aFood irradiation : _b a technique for preserving and improving the safety of food
260			_aGeneva : _bWHO, _c1988.
300			_a84 pages.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarier _avolume
520	3		_aA 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.
650		2	_aFood Irradiation
650		2	_aFood Preservation
650		2	_aFood Safety
856			_uhttps://apps.who.int/iris/bitstream/handle/10665/38544/9241542403_eng.pdf?sequence=1&isAllowed=y
942			_2nlm _cBK
999			_c3246 _d3246