Foodborne disease leads to about 325,000 hospitalizations and 5000 deaths each year in the United States. The irradiation of food could sharply reduce the incidence of foodborne disease, but currently it is rarely performed. This article examines the reasons for the slow growth in the use of food irradiation. Like pasteurization, irradiation is an effective strategy to improve food safety.
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Osterholm et al. (2004) studied this question.
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