Publicatie Laka-bibliotheek:
Food Irridiation Processing (1984)
| Auteur | IAEA |
| Datum | februari 1984 |
| Classificatie | 6.07.4.10/18 (ALLERLEI - VOEDSELBESTRALING) |
| Voorkant | 
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Uit de publicatie:
FOOD IRRADIATION PROCESSING A quarter of the world's food production is lost after harvesting. Losses occur where the food is grown, during distribution, storage, processing and marketing, and in the home. Losses are especially important in developing countries where transportation and storage systems are not modern, ambient temperatures and humidity are high, and the need for food is greatest. The easiest way to increase availability of food is to reduce losses: it is much easier to increase supply by 10-20% by reducing losses than it is to improve the yield of food crops by a few per cent. Protection of food against losses due to insect infestation, harmful micro-organisms, and other spoilage agents remains a challenge to mankind. Most governments now recognize the need to take action. As the population of the world increases, programmes to reduce food losses are being given high priority.
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