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Preservation of fish by irradiation: Proceedings of panel on irradiation preservation of foods of marine origin, Vienna, Austria, 15-19 December 1969
(1970). Preservation of fish by irradiation: Proceedings of panel on irradiation preservation of foods of marine origin, Vienna, Austria, 15-19 December 1969. Panel proceedings series, 44. International Atomic Energy Agency (IAEA): Vienna. 163 pp.
Deel van: Panel proceedings series. International Atomic Energy Agency: Vienna
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Abstract
    The increasing emphasis on the need for protein-rich foods to improve the nutritional status of the world’s population has stimulated research on new methods of preserving fishery products. The sea offers a source of protein that could markedly reduce the protein gap existing in many parts of the world. The major problem in attaining a more complete exploitation of these products is how to preserve them so that they can be transported from the points of origin to areas of greatest need. The use of ionizing radiation as a preservation method has been satisfactorily demonstrated in many countries. In some respects it offers advantages over conventional methods; for example, it prolongs the market life without using heat or chemicals, and what is more, the products are treated while they are sealed in commercial types of containers. Although radiation processing appears feasible, additional research is needed to improve certain quality attributes of some treated foods and to demonstrate to the satisfaction of health authorities' that no deleterious effects result. To obtain advice on the problems that need attention a Panel on Irradiation Preservation of Foods of Marine Origin was convened in Vienna, by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture, on 15—19 December 1969. The main purpose of the panel’s work was to advise the Director General of the Food and Agriculture Organization of the United Nations and the Director General of the International Atomic Energy Agency on how these organizations can best fulfil their roles in radiation research on fishery products. The meeting was attended by thirteen experts from various countries and one representative of the World Health Organization. Reports were presented on research performed and detailed discussions were held on work done in perfecting the radurization treatment of fishery products. Evaluations were made of the microbiology of the radurization process, with special reference to the control of Clostridium botulinum. type E, in irradiated products. Recommendations were made on the research needed to solve specific problems and to obtain the information necessary for a full understanding of the mechanisms involved in certain biological systems that bring about the spoilage and deterioration that decreases the market life and usefulness of fishery products. The proceedings contain the contributions of the members of the panel with the general conclusions and recommendations for further research.
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