FAQs

Irradiation is a comparatively new method, one method among many, of safe food preservation. It is, however, the only method (apart from ultra-high pressure) of pasteurising without use of heat, and can therefore be valuable in a limited number of cases; for example, soft fruits and prawns, where quality is retained better than in heat pasteurisation. It is a controversial technique but, despite media scare stories, tests show that it is a safe and reliable process.

​Spoilage bacteria are microorganisms too small to be seen without a microscope that cause food to deteriorate and develop unpleasant odors, tastes, and textures. These one-celled microorganisms can cause fruits and vegetables to get mushy or slimy, or meat to develop a bad odor.

Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick. Pathogenic bacteria cause illness. They grow rapidly in the "Danger Zone" – the temperatures between 40 and 140 °F – and do not generally affect the taste, smell, or appearance of food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine. E. coli O157:H7, Campylobacter, and Salmonella are examples of pathogenic bacteria.

There are different spoilage bacteria and each reproduces at specific temperatures. Some can grow at the low temperatures in the refrigerator or freezer. Others grow well at room temperature and in the "Danger Zone." Bacteria will grow anywhere they have access to nutrients and water. Under the correct conditions, spoilage bacteria reproduce rapidly and the populations can grow very large. In some cases, they can double their numbers in as little as 30 minutes. The large number of microorganisms and their waste products cause the objectionable changes in odor, taste, and texture.

Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking.