Food irradiation is a technology that has been around for many years, but it's use has been limited due to misconceptions from the public.
It appears that items with high fat content are not good candidates for irradiation due to changes in taste. This seems reasonable since the radiation (typically gamma-ray photons) will cause chemical bonds to be broken. Similar things happen when cooking with heat, but the flavor can be different.
More research and education is needed. The more we depend on corporate farming and long-distance distribution, the more concerns we should have over contaminated food.
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