RE: New York Times - Red Meat Irradiation Rules

[Brian_Gaulke@hc-sc.gc.ca]

Brian Gaulke
02/12/99 11:17 AM

On 99/02/12 Mike G. wrote:

     So, once again, the purpose of irradiation is to prolong
     shelf life, not to serve as a substitute for sanitary food
     handling procedures to minimize the number of 'starting
     organisms' on your food product.
It seems that Mike has given the real reason the food industries might be
interested in irradiation, i.e., reducing losses by increasing shelf life
thereby increasing profits.  The issue of reducing deaths could just be a
convenient way of selling the idea to the public and regulators.

Just my opinion,

Brian R. Gaulke, CHP
Brian_Gaulke@hc-sc.gc.ca


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