The article continues with more of the particulars - but, my question -
why are we not researching and incorporating different processing methods,
vs. jumping to irradiation to solve the ills... Audrey
> From: Frits v/d Laan <F.vd.Laan@inter.nl.net>
> To: firstname.lastname@example.org
> Subject: Re: Should Our Meat Be Irradiated?
> Date: Sunday, March 07, 1999 10:31 AM
> >Should Our Meat Be Irradiated?
> > I fully support the irradiation of some of our nation's food supply.
> > Talk to some of the parents whose children have died from E.coli.
> > contamination (beef or unpasteurized apple juice), I'm sure they would
> > agree that something must be done.
> Irradiation of ALL beef in the Netherlands and Scandinavian
> countries is forbidden ( Don't know about Germany and the UK)
> Contermination is mostly because the consumer don't take enough care
> or don't take responsibility in keeping and preparing meat cq. eggs
> (samonella) Warnings like using clean knifes etc are given regularly
> to consumers. I think that you cannot take all responsibility
> away from the consumer unless you want a totally blindshopper.
> In organic products ANY irradiation is forbidden in EU
> Radiation kills bacteria etc. it doesn't break down poisonous
> chemicals. pasturizing, boiling also kills bacteria so there
> should be no need for irradiation.
> A new method seen on BBC Tomorrows World is pressurizing the
> products to very high pressures. the result is (they say) that
> the products hold up to 4 times longer without losing there flavour.
> Frits v/d Laan
> Organic horticulture. Gouda - Netherlands
> mail email@example.com
> To Unsubscribe: Email firstname.lastname@example.org with the command
> "unsubscribe sanet-mg".
> To Subscribe to Digest: Email email@example.com with the command
> "subscribe sanet-mg-digest".
> All messages to sanet-mg are archived at:
To Unsubscribe: Email firstname.lastname@example.org with the command
To Subscribe to Digest: Email email@example.com with the command
All messages to sanet-mg are archived at: