• English
  • العربية
  • 中文
  • Français
  • Русский
  • Español

You are here

Cost-benefit Aspects of Food Irradiation Processing

Proceedings of an International Conference Held in Aix-en-Provence, France, 1–5 March 1993

Also available in:

All STI/PUB/905 92-0-000393-1
101.50 1993

Description

Proceedings of a symposium jointly organized by the IAEA, FAO and WHO, Aix-en-Provence, 1–5 March 1993. Natural isotopes are among the most powerful tools for investigating past and current environmental changes. The purpose of the symposium was to evaluate the costs and benefits of irradiation for treating various food items either alone or in combination with other processes. The evaluation covered applications of the technology in terms of reducing food losses as well as the possible economic impact of irradiation in controlling or reducing certain food-borne illnesses and in expanding trade in certain food items. Discussion focused on the economic benefits of irradiation to control a number of food-borne diseases, especially those originating from the consumption of food of animal origin, and on the potential economic benefit from radiation as a quarantine treatment for fresh fruits and vegetables.
Contents: Keynote address; Food safety; Food losses; Irradiation facilities; Food trade; Technology transfer; Commercial and new applications.

More Information on reusing IAEA copyright material.

How to purchase print copies

Resources

  1. Employment
  2. Women
  3. Press

Stay in touch

Newsletter