The Food Irradiation Processing Alliance actually served salad bowls of irradiated and non-irradiated spinach at the United Fresh Produce Association convention and people could not tell the difference. There was actually a slight preference for the irradiated over the non-irradiated. Let’s put it this way: Both were acceptable from a consumer standpoint.
1:13 p.m. Karst: Do you see a time when irradiation is used for food safety purposes for produce?
1:14 p.m. Eustice: I believe it ought to be a routine practice for any food that is vulnerable to foodborne pathogens, whether it be ground beef or leafy green produce. I think we are at a point in this country that with the technology that we have, that it is unconscionable for us to market a product that we know likely contains a deadly pathogen and we have a tool that would prevent that foodborne illness from happening.