What more do I need to say?

Well on the bright side, if the power goes out they can spread lunch meat around the classes rooms for light [img]graemlins/laugh2.gif[/img]

Yeah, well the real danger with irradiated meat is that it was once infected or spoiled and not legally fit for consumption, but then got zapped back into existence. The reliability of this method is akin to the reliability of the death penalty - pretty poor percentages. One more thing to consider when you kid gets sick.

I thought it was mainly used for extending the 'shelf-life' of meats and veggies.

<font color="#ffccff">For what it is worth, the research I read about leads me to believe that irradiation of meats and fruits is a really great non-chemical way of preserving them, the Military uses it to some extent and it works well, the only negatives I have heard have been speculation by nutritionists that the radiation might cause some 1950's era B type movie mutations or something in the protienes. None of the studies done suggests that there is anything wrong with this. </font>

[ 01-30-2003, 12:27 PM: Message edited by: MagiK ]

Does this mean we will see 50' tall teenagers attacking major US cities soon?

MagiK, don't believe what Monsanto tells you, or the FDA. The FDA is clearly a "captured" agency - meaning it has simply slept with the industries it regulates way too often to be disinterested.

Here's an "out there" site for you that states some credible stuff:
http://www.stopcancer.com/FDAscandal3.htm
(note that it costs more than regular meat).

Here's how consumers view it:
http://organicconsumers.org/irrad/beefbust.cfm
Sometimes general common sense is best.

Here is the exceedingly credible Humane Society's take on it:
http://www.hsus.org/ace/14976

Quite simply, irradiated e.coli-infected meat doesn't come 100% clean.

Plus, why can't we just eat food the way mother nature made it, for crying out loud? Is that so damned hard?

I have to agree with Magik. I work in the restaurant industry and if irradiated foods werent so expensive they would revolutionize my industry. How great would it be to not have to worry about food spoilage as long as it wasnt opened. AFAIK all they do is seal the food in an airtight bag and then x-ray it untill all of the bacteria and germs are dead. No bacteria= no decay.

Actually, Hunter, it is more importantly - from the industry's view - a way to sell meat that is infected and does not meet food safety standards. It is what they will use to meat they know is contaminated in effort to re-sell it. Now, I know about the 5-second rule in the restaurant industry, but letting the meat lie around, get infected, and then "recycle" it to consumers. No way.

First of , its the "aint been stepped on" rule. If it aint been stepped on , then it still goes out. :D :D :D As for letting it get partialy spoiled, well that is just crazy!! THere is no way I would chance someones health to something like that. That is just stupid. I was agreeing more allong the lines of non chemical preservatives. What if you could put steaks and chicken in the cup board instead of needing constant refrigeration. The saveings in electricty and refrigeration would be astronomical.