The Clinton Administration recently unveiled new regulations for using radiation to kill bacteria and other microbes in raw meat. Consumer groups and meat-packing companies are at odds over labeling for meat treated this way. A panel explains the method and talks about the health and quality concerns consumers are voicing about it.


  • Caroline Smith DeWaal Director of food safety for the Center for Science in the Public Interest
  • Kelly Johnston National Food Processors Association
  • Maggie Glavin Associate administrator for Food Safety and Inspection Service at the US Department of Agriculture


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