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RE: "FOOD WITHOUT FEAR" [FW]
Yes, I believe your are correct in that cooking does the job - the concern
is undercooked foods (e.g., pink hamburgers) or cross contamination -
handling raw meat, then a cooked hamburger and then letting it incubate
under a heat lamp for an hour (just as a wild example, not that I can ever
imagine that happening).
but that leads me to another question - raw fish etc., (sushi, sashimi) has
great potential for bacterial contamination - and most health depts advise
against eating it. I haven't been following the food irradiation thread -
but has there been any interest in irradiating these foods? How has the
food irradiation debate been going on in Japan? I would think this would be
an area where the benefits are tangible and measureable... sorry if this has
already been discussed to death...
-Eric
Eric Frohmberg
Toxicologist
Key Plaza, 8th Floor
11 State House Station
Augusta, ME 04333-0011
Tel: (207) 287-8141
FAX: (207) 287-3981
TTY: (207) 287-8066
eric.frohmberg@state.me.us
-----Original Message-----
From: J. Marshall Reber [mailto:reber@attbi.com]
Sent: Tuesday, November 19, 2002 12:12 PM
To: Radsafe (E-mail)
Subject: Re: "FOOD WITHOUT FEAR" [FW]
Not being a Biologist or a Biochemist my layman's ideas might be
erroneous; but I am under the impression that most all of the common
bacterial contaminations in meats can be killed by sufficient cooking.
However I have no idea what to do to remove free radicals or their
oxygenated products from irradiated meats. Any ideas?
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