Downloaded by 67.237.29.123 on February 27, 2018 | https://pubs.acs.org Publication Date: January 1, 1967 | doi: 10.1021/ba-1967-0065.pr001
PREFACE Τ η a world where more than half the human race is i l l fed and more than one-third of a l l food grown or raised is spoiled, ionizing energy can con tribute much toward helping close the world's nutritional gap, even i n the face of a rapidly increasing population. Since the turn of the century, ionizing energy has been considered a revolutionary method for preserving man's food. It was not until after World W a r I I that the availability of radioactive isotopes and efficient machine sources provided the necessary impetus to study this new method for preserving food. Comprehensive research programs sponsored by the U . S. Atomic E n ergy Commission and the A r m y i n this country have been under way for the past 14 years. These studies were concerned with ascertaining the physical and chemical changes i n foods preserved by ionizing energy, with particular emphasis upon wholesomeness, nutritional adequacy, acceptability, and absence of induced radioactivity i n foods intended for consumption by humans. A decade and a half of unprecedented intense research such as never has been applied to any other process for preserving food is now beginning to bear fruit. A broad spectrum of highly acceptable, nutritious, wholesome foods can be prepared i n the laboratory as a result of the wealth of informa tion derived from the fundamental research on physical and chemical changes produced i n foods preserved by ionizing energy. The timing of this symposium was indeed appropriate. The entire national food irradiation program had reached the transition point where research findings from the laboratory were ready for practical application, leading to production on a commercial scale. Several foods processed by irradiation are now permitted for unrestricted human consumption. Regu lations have been issued by the U . S. Food and D r u g Administration per mitting the use of ionizing radiation to preserve bacon, to inhibit potato sprouts, and to disinfest wheat and wheat flour. Action is now pending on petitions for regulations for ham, strawberries, oranges, six species of fish, and for several polymeric packaging materials. Petitions for beef, pork, chicken, and shrimp will be submitted during the coming year. T o en courage commercialization of this new preservation process, the U . S. Atomic Energy Commission is providing leadership toward private i n dustry's constructing and operating a pilot plant for preserving meat and poultry. The Department of Defense has agreed to purchase a large por tion of the pilot plant's output. vii Josephson and Frankfort; Radiation Preservation of Foods Advances in Chemistry; American Chemical Society: Washington, DC, 1967.
Downloaded by 67.237.29.123 on February 27, 2018 | https://pubs.acs.org Publication Date: January 1, 1967 | doi: 10.1021/ba-1967-0065.pr001
F o r these reasons it was fitting that the experts i n the several scientific and engineering disciplines involved i n radiation preservation of foods gather together and report on the latest advances. A total of 16 formal papers were presented, covering the major aspects of chemistry and design technology associated with radiation preservation of foods. I n addition to the formal presentations, the participants and the audi ence engaged i n vigorous discussions which continued well after the three sessions were officially closed. I t is a pleasure to acknowledge the excellent assistance received from Albert S. Henick, Eugen Wierbicki, and M a r t h a D . Driscoll of the U . S. A r m y Natick Laboratories and Katherine Black of the Vitro Engineering Co., whose efforts were vital to the sucess of the symposium. Natick, Mass. New
York,
EDWARD S. JOSEPHSON N.
Y.
J . H A R R Y FRANKFORT
December 1966
viii
Josephson and Frankfort; Radiation Preservation of Foods Advances in Chemistry; American Chemical Society: Washington, DC, 1967.
