oops - food safety continued

["Lorraine Marceau-Day" <day@LSU.EDU>]

I meant to add that we should all champion the use of irradiation for food

safety.  Food contamination occurs more frequently in "organic products"

that use no preservatives.

  Here in Louisiana, crawfish farmers (crayfish for those of you in Rio

Linda) are up in arms since the Chinese are exporting irradiated crawfish

to our state.  They taste better and have a longer shelf - life.

Irradiation has not been approved for shell-fish because they have to

adjust the dose to lower than for beef or you get the development of

off-flavors.  Here at LSU , the Food Science department often pasteurizes

oysters with Co60 and they taste delicious.



All food-stuff or material of plant origin for importation to Australia has

to be irradiated or otherwise sterilized.



Best



Lorraine Day, PhD



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