[en] This thesis deals with the over costs of food irradiation compared to the costs of traditional food treatments in Tunisia. Food irradiation techniques imply appropriate facilities and special storage conditions that face producers and consumers to new economic choices. This approach is applied to dates (N.H.)

[en] A review of the use of ionizing radiation to preserve foodstuffs is presented. A description is given of the chemical effects produced in the food, and the physical processes involved in the irradiation of food. The doses of radiation, and type of radiation employed in the preservation process are given. The flavour and texture of irradiated food, the comparison between radiation preservation and other methods of preserving food, the effects of radiation on constituent foodstuffs, and safety problems, are also discussed

[en] Food poisoning from contaminated airline food can produce serious consequences for airline crew and passengers and can hazard flight. While irradiation of certain foodstuffs has been practised in a number of countries for some years, application of the process has not been made to complete meals. This paper considers the advantages, technical considerations, costs and possible application to airline meals. In addition, the need to educate the public in the advantages of the process in the wake of incidents such as Chernobyl is discussed

[en] Irradiation as an effective method for food preservation has been introduced. The worldwide history of radiation methods development has been shown. The state of art of international legislation connected with food irradiation and licensing of that technology in different countries has been reviewed. The list of food products commonly accepted for radiation conservation has also been performed

[en] D-2,3-butanediol is formed by irradiation processes in irradiated liquors. This radiolytic product is not formed in unirradiated liquors and its presence can therefore be used to identify whether a liquor has been irradiated or not. The relation meso/dl∼1 for 2,3-butanediol and the amount present in irradiated liquors may therefore be used as an indication of the dose used in the irradiation. (author)

[en] The effect of potato cultiver, temperature and gamma rays on the natural characteristics of stored varieties of potato tuber (Desiree, Diamont and Romano) were carried out at cold storage Unit /Debt. of Horticulture/College of Agric, Univ. of Baghdad during spring season of 2002. The gamma does were (0,80, 120 and 160) Gray while the storage temperatures were 5 and 15 0^C. the results of this study illustrated that the Romano tubers were firmer than those tubers of the other two cultivers Diamont and Desiree at the end of reconditioning period. Moreover, the Romano cultiver showed lowest percent of losses in weight, sprouting and microbial decay at the end of reconditioning period in comparison with other two cultivers. Furthermore, storage at 5 0^C decreased the percentage of losses in weight, microbail decay and sprouting during storage period. Finally the results revealed that the treatment with gamma rays did not effect any of the natural characteristics studied of the three varieties of potato tubers (Firmer, Weight loss, Sprouting and microbial decay).

[en] A short summary of the programmes of 'ADMIT' (FAO/IAEA) and the developments in analytical detection methods for radiation processed foods has been given. It is suggested that for promoting the commercialization of radiation processed foods and controlling its quality, one must pay more attention to the study of analytical detection methods of irradiated food

[en] A review of the use of ionizing radiation to preserve foodstuffs is presented. A description is given of the chemical effects produced in the food, and the physical processes involved in the irradiation of food. The doses of radiation, and type of radiation employed in the preservation process are given. The flavour and texture of irradiated food, the comparison between radiation preservation and other methods of preserving food, the effects of radiation on constituent foodstuffs, and safety problems, are also discussed. (U.K.)

[en] Acceptability of irradiated food to the ultimate consumer is the key issue for introducing the new process. For the Federal Republic of Germany, no data about consumer attitudes are available and market testing of irradiated food was never tried. Consumer reaction from other European countries and from other continents have been positive. Especially when the products were clearly labelled ''irradiated'', the majority of consumers realized the higher quality of irradiated products and was willing to buy it again. Several interviews have shown, however, that it is essentially ignorance and misinformation which lead to non-acceptance of irradiated products on the consumer's side. (orig.)

[en] A brief introduction into the title topic, concentrating on the history of the efforts worldwide and, in particular, in Czechoslovakia (or today's Czech Republic). Specifically named are the Nuclear Research Institute at Rez, Prague Institute of Chemical Technology, Central Bohemian Museum at Roztoky with its irradiation facility, and the Central Institute for Isotope and Radiation Research in Leipzig, Germany. (P.A.)