Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site amd70.UUCP Path: utzoo!watmath!clyde!floyd!harpo!decvax!decwrl!amd70!phil From: phil@amd70.UUCP (Phil Ngai) Newsgroups: net.cooks Subject: Re: food irradiation Message-ID: <4358@amd70.UUCP> Date: Mon, 27-Feb-84 22:35:26 EST Article-I.D.: amd70.4358 Posted: Mon Feb 27 22:35:26 1984 Date-Received: Wed, 29-Feb-84 08:18:13 EST References: <272@inuxa.UUCP> Organization: AMD, Santa Clara, CA Lines: 17 > From: linda@inuxa.UUCP (Linda Pearlstein) > Newsgroups: net.cooks > Subject: food irradiation > > As I understand it, it's not the radiation which is of > concern -- presumably you can objectively determine whether > the irradiated food contains residual radiation -- but > rather the nature of the chemical changes induced by > irradiation. It is these chemical alterations which > preserve the food; how they work and whether they might > be harmful still needs to be understood. I thought radiation preserved food by killing the bacteria. If that's not true, please explain how canning works. (and don't say it's because it's cooked as cooked food rots too) -- Phil Ngai (408) 988-7777 {ucbvax,decwrl,ihnp4,allegra,intelca}!amd70!phil