BigWallop wrote:

"Jim Thompson" wrote in message
...

On Sun, 19 Jun 2005 21:05:49 GMT, "BigWallop"
wrote:


snipped

Wouldn't it be so much simpler to put the food in air-tight bags, then
micro-wave them? Micro-waves will heat the food to the point of killing

the

germans (sorry, germs), then the air-tight bag will stop anything else
getting in to the food. Sterile enough or what?


Suppose I want a fresh, uncooked, tomato?


Then don't micro-wave it for so long. Most people here are talking about
"irradiating" the food, when all this really means, in the real world
anyway, is running it through a micro-wave oven for a minute or two. The
only thing that really gets "irradiated" to sterilise it, is fruit fly
larvae. But that a different type of sterilisation all together. :-)


Hmm
i thought there was a difference between X-rays and Micro-Waves (R.F.) ?
irradiation units give off X-rays which is a byproduct.
the massive electronics when expose to air generate OZ,(Ozone). when
Ozone hits a little moisture, it creates a little toxic acid that is
very irritating to the skin.
now, think about the moisture that is in the food, you hit it with
irradiation, it generates Ozone. and it goes on.
am i missing something here?
let me see, i think the toxin is nitrous oxide?. i could be wrong there.