The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. "Irradiation of Food Commodities" is the first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. Organized into logical themes and written by experts from industry, academia and research, this book will meet the needs of those working or considering the use of irradiation in their work. Sections focus on legislation, irradiation techniques and materials; detection and risk assessment; and, application of irradiation on food and consumer opinion. This title presents insights into regulations from a variety of countries that provides important information on government strategies. It offers extensive coverage of applications, from animal food to food for human consumption, and disinfestation that explores the various potential application opportunities available for consideration. It addresses risk assessment - key to governmental and more importantly consumer acceptance. It includes all topics in one volume for the first time that provides complete vision of the technology.