For a process that promises to eliminate one of the food industry’s biggest problems—food-borne pathogens—irradiation is sure having a heck of a time reaching critical mass. The problem, of course, is the process itself. While most reputable scientists insist that the technique is perfectly safe and highly effective in destroying bacterial contamination (see the March 1998 FM), consumers remain leery about ingesting food that has been exposed to deadly levels of radiation from creepy ...
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