I would like to know more about food irradiation and why it is
considered by some to be such a bad idea. I have heard a few of its
detractors state that irradiation is bad because all radiation is bad.
Any mention of Nuclear, atomic, radiation, or other similar words often
tends to cause panic in those who do not understand exactly what is being
said or discussed.
As an example, I was once not allowed to board a small commuter
aircraft and carry luggage which I was paying an excess luggage fee for
because it was an "Atomic Clock". The word "Atomic" created such panic
in the airline personnel that they refused to allow it on the aircraft
and were in the process of calling the local police as I left the
terminal with my luggage. An Atomic Clock has absolutely no radioactive
materials in it at all. It is based on a small amount of the element
Cesium and the precise rate at which a Cesium atom will oscillate when
excited by an electrical charge. [I used another air service (from
another airfield) which was more enlightened to make my trip with the
clock].
It is my understanding (and I could be totally wrong) that food
irradiation is a process whereby the food items are irradiated by an
innocuous atomic particle which kills ALL bacteria on or in the food.
The radiation products pass through the food and none, ABSOLUTELY NONE
remain. As far as lasting effect on the food is concerned, this would be
the equivalent of passing the food under an ultraviolet light and
"irradiating" it with the light.
I would like to see comments from some of the science experts here on
this subject.
As far as the other content of the message, I happen to agree.
--Dan in Sunny Puerto Rico--