The Food and Drug Administration started allowing food makers to irradiate iceberg lettuce and spinach, saying data showed no harm to consumers or the products' nutritional values. There are tons of tests that show otherwise, or at least, tests pointing out that irradiation may kill dangerous bacteria, but that would only mask the greater problem in the food chain: the unsanitary conditions of industrial agriculture.

The agency already allows food makers to irradiate meat, poultry, spices and some types of shellfish in order to kill pathogens. The recent decision to add lettuce and spinach to the list was based on studies that have shown the effectiveness of radiations as opposed to the good old washing, even with chlorine - containing water.

Tests have shown that relatively low radiation kills 99.9% to 99.99% of E. coli and is slightly less successful against salmonella, while Chlorine washes, used by bagged-salad makers to clean processing plants, typically get 90% to 99% of the bacteria, but are effective only on the surface of the products, while radiations go straight to the source and practically break the DNA of the bacteria.

The questions about the expansion of food radiation on a nationwide level remain, as most Americans don’t feel comfortable with processed food on the table, but also because the costs of irradiation facilities are enormous for most food makers. Another problem is establishing the exact amount of rays to be used in the process, some of the studies showing that too much radiation may affect not only the bacteria, but also the DNA structure of the plant, causing it to lose color and vitamins.

So, as it seems, it may take a while until we’ll have Gamma salad at lunch. Also, most of the Americans have nothing to worry about as they still live with the childhood fear of being attacked by the veggies and try to stay as far away from it as possible.