RE: New York Times - Red Meat Irradiation Rules

[dckosloff@aep.com]

Throwing away a lot of food is certainly the best way I can think of to
improve everybody's life.
I certainly wouldn't want to make a profit myself.  Whenever I look for a
job I always work for the emplyer that charges me the most to work for
them, that way I'm always a better person because I've lost the maximum
possible amount of money.  I have heard that some really bad people
actually require their employers to pay them but I have a hard time
understanding such an evil concept.  Of course the problem in paying your
employer to work for them is that in order for them to be good employers
they have to be wasteful and inefficient so that they don't make a profit.

Clearly my own thoughts, and hopefully no one elses.

Don Kosloff, 2910 Main St. Perry OH 44081, dkosloff@ncweb.com






Brian_Gaulke@hc-sc.gc.ca on 02/12/99 11:38:04 AM

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Subject:  RE: New York Times - Red Meat Irradiation Rules









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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