Mary Helen Arthur

• Food Science Communicator Donald Schaffner, Rutgers University, addressed consumer concerns about irradiation in the October-December issue of Health & You. Noting that the term “irradiation” brings to mind nuclear power plants and radioactive contamination, he said, “Obviously if you were to [use] huge doses of radiation, much larger than needed, you could make a food radioactive. . . . But it would be just like putting something in the oven for too long—it would catch fire,” he explained…

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