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USA AND IRRADIATION USE. "In addition to cancer treatment, irradiation is used for ... security checks on hand luggage at airports, making tires more durable, sterilizing manure for gardens, making non-stick cookware coatings, purifying wool, sterilizing medical products ... and destroying bacteria in cosmetics. Poultry irradiation began commercially in 1993." http://lnkd.in/dK6VbK7 View in LinkedIn

THE PRECEDENT OF USE of ionizing radiation beyond cancer treatment gives us some backdrop on the research findings, especially when it comes to its uses in food purification of pathogens. It also starts to inform us of the general public's perfectionist of this method in general. View in LinkedIn

PUBLIC PERCEPTION of radiation in water purification is a key issue for acceptance, because unless irrational myths or outright confusions cannot be reversed, public opinion can generate a strong opposition. Easily generated, urban myths can take on a life of their own, especially in a social media viral world, where nothing is as tantalizing as a conspiracy theory. View in LinkedIn

MYCOBACTERIA that can cause tuberculosis or leprosy are commonly resistant to chlorine and are widely distributed in fresh water sources. The US EPA report on this pathogen call for better water purification methods. http://lnkd.in/dCnf4pF View in LinkedIn

SIMPLE TRUTHS about food. Eat locally (Zero Km movement), eat seasonally, avoid the supermarket or anything from a factory, and worries about food pathogens or additives or diminished nutritional value are no longer issues. A lifestyle worth considering to avoid the modern madness of poisons in our food, that tastes like cardboard, and has no nutritional value. View in LinkedIn

KEY ISSUES IN WATER PURIFICATION by ionizing radiation relating to water contaminants, be it bugs or contaminating chemicals: are the breakdown products of toxins in water dangerous? What is the kill rate of microorganisms in water? Does removal of non pathogenic microorganisms matter? Is it cost-effective versus other methods? What trials have been done on long-term safety? Public myths? View in LinkedIn

PATHOGENS IN FOOD increase as the distance between the farm and fork increase, and as the scale of production increases. In small-scale farming, under good practices, pathogens in food are rare events. They only come into play at a significant level when we go for big scale, at long distances and to achieve extended shelf life. A simple truth. View in LinkedIn

IONIZING RADIATION FOR WATER is rather at its infancy compared to its use in foods, and has been proposed as a candidate method that may have less issues than chlorine purification. The relative dearth of literature on water purification is impressive. The next series will look briefly at ionization radiation water purification. View in LinkedIn

IT'S ALL ABOUT SHELF-LIFE. "As in the heat pasteurization of milk, the irradiation process greatly reduces but does not eliminate all bacteria. Irradiated poultry, for example, still requires refrigeration, but would be safe longer than untreated poultry. Strawberries that have been irradiated will last two to three weeks in the refrigerator compared to only a few days for untreated berries." http://lnkd.in/dK6VbK7 View in LinkedIn

US ARMY USES BIO FILTRATION in Afghanistan. "The "proprietary bacterial consortium" helps create a biofilm that can self-regulate and has proven highly efficient at cleaning wastewater ... within 24 hrs ... so that less than ten percent sludge remained by volume ... traditional septic systems that can take 30 days and leave 40 or 50 percent sludge." http://lnkd.in/dxBYc3R View in LinkedIn