Agricultural Medicine: A Practical Guide by James E. Lessenger
By James E. Lessenger
Specializes in either remedy and prevention of scientific difficulties in a rural environment entire reference for kinfolk physicians delivering deal with sufferers in rural and agricultural parts offers a practice-based procedure
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Food Irradiation Irradiation of food has the potential to decrease the incidence of foodborne disease and makes possible the replacement of toxic and environmentally harmful chemical fumigants such as methylbromide, ethylene oxide, and propylene oxide. Irradiation can also increase the shelf life of certain food items and decrease losses from spoilage and pests. Decreasing losses is important in the context of global storage of food supplies. Although it remains controversial, food irradiation is widely supported by various international and national medical, scientific, and public health organizations, as well as groups involved with food processing and food services.
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