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Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

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Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#31

Post by jsnell »

retrac wrote: post #8

It is used, particularly with spices and fresh fruit, but sporadically for all kinds of food. As for why it's not universal: There are some concerns about radiochemical effects, mostly regarding nutritional degradation, with extremely high doses such as might be used to sterilize raw meat for storage at room temperature. While I can't source this now that I'm looking for it, I vaguely recall reading a survey about fo…

But doesn't UHT milk actually make the opposite case? I.e. that consumer preferences when it comes to food preservation are actually quite malleable.

In a lot of European countries UHT is the norm, in a lot of others it is virtually non-existent.

https://i.redd.it/399mldnbafs21.png

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#32

Post by catherd »

retrac wrote: post #8

It is used, particularly with spices and fresh fruit, but sporadically for all kinds of food. As for why it's not universal: There are some concerns about radiochemical effects, mostly regarding nutritional degradation, with extremely high doses such as might be used to sterilize raw meat for storage at room temperature. While I can't source this now that I'm looking for it, I vaguely recall reading a survey about fo…

UHT milk hasn't caught on because it tastes only slightly better than reconstituted powdered milk. It is, however, cheap, and hasn't had trouble at all catching on in poor countries.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#33

Post by jsnell »

fbdab103 wrote: post #28
classichasclass wrote: post #15

Earlier quoted context omitted.

As a heavy milk drinker (I'll put away about three gallons of nonfat a week), my issue with UHT is the odd caramel taste it picks up from the heat treatment. On the other hand, my wife, who consumes way less dairy and hardly drinks milk as a beverage at all, has no problem with UHT milk pretty much anywhere I'd prefer fresh. It's been awhile since I looked at the state of irradiated milk, though I had an irradiated c…

I am so intrigued by this. You are putting down ~1.5 liters of milk daily? Straight or as lubrication for some other dish (eg cereal)? Do you slam it all in the morning or spread throughout the day? Edit: Do you think you have a strong stomach vs others? I had a milk-loving friend who developed kidney stones at ~25.

1.5 liters per day doesn't sound like an absurd amount. The average milk consumption per person in Finland is 1.2 liters per day.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#34

Post by mike_d »

retrac wrote: post #8

It is used, particularly with spices and fresh fruit, but sporadically for all kinds of food. As for why it's not universal: There are some concerns about radiochemical effects, mostly regarding nutritional degradation, with extremely high doses such as might be used to sterilize raw meat for storage at room temperature. While I can't source this now that I'm looking for it, I vaguely recall reading a survey about fo…

Just wanted to add on that it is usually referred to as "cold pasteurization" to avoid people freaking out over radiation.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#36

Post by snordgren »

spicymaki wrote: post #16

Many people think GMOs, Bluetooth and 5G causes cancer no matter how much evidence you provide that it doesn't. It is unlikely they will accept irradiation even if it means a less healthy food supply.

People will fight tooth and nail against new technology out of fear for cancer, but won't make the two adjustments that are most likely to save them from cancer: eat less processed food and exercise more. So evidently the risk of cancer is not the real reason for their fear.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#37

Post by TheRealPomax »

xupybd wrote: post #18
TheRealPomax wrote: post #10

Because as much as the ads yell about disinfecting, very little actually needs disinfecting in order to be safe for you. And of course eggs are their own special story. They already come with a protective coating. The US and Canada just washes it off, actually making the eggs _less_ safe, necessitating refrigeration.

Yeah, here in NZ we keep our eggs on the bench for weeks before using them. A quick test to see if they float in water before cooking them lets you know that they're safe.

It doesn't, because a float test doesn't tell you anything about bacterial infection, but yeah: in most places that aren't North America and don't wash their eggs, eggs will indeed keep just fine for at least two weeks.

Just smell it before you eat it, and you're good to go. Smells off? Bin it, and next egg. That smell off too? Time for a shopping run, it looks like we need fresh eggs.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#38

Post by LargoLasskhyfv »

xupybd wrote: post #18
TheRealPomax wrote: post #10

Because as much as the ads yell about disinfecting, very little actually needs disinfecting in order to be safe for you. And of course eggs are their own special story. They already come with a protective coating. The US and Canada just washes it off, actually making the eggs _less_ safe, necessitating refrigeration.

Yeah, here in NZ we keep our eggs on the bench for weeks before using them. A quick test to see if they float in water before cooking them lets you know that they're safe.

Same in Germany.

Re: Ask HN: Why isn't radiation used to sterilize raw foods (like sashimi, eggs)?

#39

Post by unmole »

catherd wrote: post #32
retrac wrote: post #8

It is used, particularly with spices and fresh fruit, but sporadically for all kinds of food. As for why it's not universal: There are some concerns about radiochemical effects, mostly regarding nutritional degradation, with extremely high doses such as might be used to sterilize raw meat for storage at room temperature. While I can't source this now that I'm looking for it, I vaguely recall reading a survey about fo…

UHT milk hasn't caught on because it tastes only slightly better than reconstituted powdered milk. It is, however, cheap, and hasn't had trouble at all catching on in poor countries.

That must be why UHT milk is dominant in France.
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