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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