Irradiated Food

[CCSTANTON <CCSTANTON@aol.com>]

fellow radsafers,
It seems that someone's information and/or press releases did some good.  If
you can get past the pink steer on the cover, read Dennis McCafferty's article
in the January 25, 1998 edition of Gannett's USA Weekend.  The message comes
across pretty clearly.  It makes beef safer, costs pennies a pound, doesn't
change the taste or nutrition according to master chefs and academic
researchers.
It recognizes that there are some people or groups that are not fully
convinced but quotes the Center for Science in the Public Interest saying that
irradiation has a place even if only "as a last resort."  Issue of dose is
handled directly - 1.7 kiloGrays to the meat, compared to a human lethal dose
of 0.6 kiloGray.  It explains that it demolishes bacterial DNA but reports
that taste panels found "virtually no difference in taste or appearance after
cooking."                                 The only technical glitch that
caught  my eye was that they said electon beam irradiators would be used.  I
thought gamma irradiators were also used or planned.  But,  that's a minor
point compared to the overall message that I think came across.  I'd be
interested in what kind of reaction others have or what you hear from friends
and neighbors.
  Cathie Stanton (ccstanton@aol.com)