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…


Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe