RE: New York Times - Red Meat Irradiation Rules

["Weiner, Ruth" <rfweine@sandia.gov>]

I am certainly not a microbiologist, but it seems to me that the mechanism
for building resistance to an antibiotic (or pesticide) is a chemical
mechanism, not a radiological one.  No antibiotic kills every singe
bacterium, and the few that survive have the biochemistry to resist that
antibiotic in the future.  It seems to me that if this were to happen with
radiation, one radiates a little more or longer.

Also, Ms. Foreman's comments seem to be typical of those of critics who are
reaching and stretching for reasons to oppose food irradiation.

Clearly only my own opinion.

Ruth F. Weiner, Ph. D.
Sandia National Laboratories 
MS 0718, POB 5800
Albuquerque, NM 87185-0718
505-844-4791; fax 505-844-0244
rfweine@sandia.gov


-----Original Message-----
From: elizabeth_algutifan@wssrap-host.wssrap.com
[mailto:elizabeth_algutifan@wssrap-host.wssrap.com]
Sent: Friday, February 12, 1999 6:59 AM
To: Multiple recipients of list
Subject: Fwd:New York Times - Red Meat Irradiation Rules 


Would anyone care to comment on this statement? 

Elizabeth Algutifan
Elizabeth_Algutifan@wssrap-host.wssrap.com

____________________Forward Header_____________________
Subject:    New York Times - Red Meat Irradiation Rules 
Author: <radsafe@romulus.ehs.uiuc.edu>
Date:       2/12/99 7:08 AM

>But its lasting efficacy is being debated. Ms. Foreman, who says there
>is a place for irradiated foods in nursing homes and hospitals, warns
>that "in the long run, years out, bacteria are likely to develop
>resistance to irradiation," just as they have to one antibiotic after
>another.
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