Food preservation is being achieved using several technologies dependant on the specific purpose, the technical and economic feasibility and the level of consumer acceptance. Using irradiation is being recognised as a feasible alternative technology for food preservation which is more environmentally friendly than other current processes such as post-harvest chemical fumigation and it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam. The technology is no longer as hard to access and expensive and this book shows the various ways it can best be utilised providing a useful reference for those working or researching food preservation.