by Denny Banister
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by Denny Banister
Remember when the first microwave ovens hit the American market? It was in the ’50s, as I recall, and I think the first commercial microwave was the Amana Radar Range. Many people considered it a novelty, since the microwave’s initial claim to fame was baking potatoes quickly.
In spite of Amana’s good brand reputation with American consumers, calling their microwave a Radar Range sounded threatening to some. The term “microwave” was threatening enough, but Radar Range – that clinched it for my mom. Fearing consequences to her family’s health if she used such a contraption, Mom swore she would never have one.
Today, nearly every kitchen has a microwave – including my mom’s kitchen. She now swears she would never be without one. The microwave scare stories (and there were plenty) proved untrue. At least most of them were untrue – I still wonder about the lady who supposedly gave her French poodle a bath and then tried to dry the pooch in the microwave. Whether or not this unlikely story is true, please – DO NOT TRY THIS AT HOME!
While this column is not about Radar Range microwaves, I reminisce about the scare story syndrome because it is happening again. Irradiated foods are finally available to American consumers, and to hear some of the scare stories, the human race is in jeopardy.
Irradiation is a food preserving process which only became available through American grocery stores a couple of weeks ago, although irradiation has preserved foods in Europe for 40 years. Ralph Nader’s consumer group, Public Citizen, is trying to prevent the sale of irradiated foods in America.
Perhaps the term “irradiation” is unfortunate. Like the initial consumer reaction to microwave and Radar Range, irradiation sounds dangerous. Instead of mushrooms, can we expect mushroom clouds in the kitchens of America? Will more than butter melt down?
Irradiation does not turn food, or those who consume irradiated foods, radioactive. Instead, irradiation eliminates disease-causing bacteria in poultry, eggs, seafood and red meats and also kills parasites. Imagine, eggs over easy – rare steak – pork chops not baked to dehydration. Sayonara salmonella! Bye-bye, E. coli! Ta-ta, trichinosis!
But the benefits continue. Irradiation can: decontaminate cereals, spices and dried vegetable seasonings; produce sterile meat products we can store at room temperature without spoilage; extend the shelf life of fresh meats, seafood, and some fruits and vegetables.
It is my understanding all irradiated foods must be plainly marked, presumably to alert consumers buying into the scare story syndrome. Such a mark will not discourage me from buying the product – quite the contrary.
I am not only willing to buy irradiated foods, I am willing to pay more for food I know is free from E. coli, salmonella, listeria, monocytogenes and campylobachter. Please, mark irradiated food plainly – I will consider it food’s equivalent of the Good Housekeeping Seal of Approval.
Editor’s note: Denny Banister of Jefferson City is assistant director of information and public relations for the Missouri Farm Bureau.