ssociation with nuclear radioactivity. Irradiation is correctly called "ionizing" in France, to avoid association with the negative meaning of the root word, radiation (Satin 3). This is not twisting it around, but simply giving another name to the same process.
             Irradiation is simply the process of exposing food or some other substance to low levels of radiation. Irradiation does not make food radioactive, and it does not make it glow. In fact, every time one goes outside, one is being irradiated by the sun. If sun lotion was called "radiation protection cream or irradiation lotion," people would be turned off at first (Satin 4). People would eventually realize that there was nothing to fear and would use it.
             Radiation is thought by most people only to be present in nuclear bombs and power plants. Radiation, from Webster's New Collegiate Dictionary, is the process of emitting radiant energy in the form of waves or particles ("radiation"). This includes all energy in the electromagnetic spectrum. Light rays, radio waves, microwaves, and heat are all forms of radiation, and we do not fear them. In fact, microwave ovens use radiation and are present in almost every American household. They were at one time feared, as irradiation is now. People eventually began to accept them for their efficiency and convenience.
             Irradiation works to disable cells by making changes to their DNA or RNA (nucleic acids). The gamma radiation used in irradiation makes changes to these highly complex macromolecules. The change is just enough to render them inoperable. Irradiation kills food pathogens, insects, and other pests. Complete sterilization can also be achieved by the use of irradiation. Salmonella, listeria, and campylobacter can be killed or greatly reduced ("Food Irradiation"). Irradiation can delay ripening and spoilage of produce. For example, potatoes often ripen in storage, due to the change of starches into glucose...