Re[2]: New York Times - Red Meat Irradiation Rules

[Vincent.King@DOEGJPO.COM (Vincent King)]

     If the food industries can benefit from food irradiation by not 
     having so much of their product turn to waste, bully for them!! 
     (although I haven't heard them pushing the issue with as much vigor 
     as, say, HPs who hate to see beneficial uses of radiation sit idle 
     due to ridiculous arguments...maybe they see the multi-million 
     dollar price tag to build an irradiation facility as offsetting 
     profits).  Less waste might mean more profits for someone - so 
     what? This is bad?
     
     My expectation is that food irradiation may wind up costing me a 
     little more as a consumer, with the benefit that someone in my 
     family has less chance of getting sick or dying from eating at the 
     local Mickey D's (or my backyard barbequeing).  
     
     Vincent (I like slide rules, myself) King
     vincent.king@doegjpo.com
     
     


______________________________ Reply Separator _________________________________
Subject: RE: New York Times - Red Meat Irradiation Rules
Author:  Brian_Gaulke@hc-sc.gc.ca at Internet
Date:    2/12/99 10:38 AM


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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