Probably not, but it could help prevent many E.Coli outbreaks and reduce foodborne illness in the United States. As the WSJ editorializes today:
The American Medical Association, the Centers for Disease Control (CDC), the Food and Drug Administration and the World Health Organization have all certified that a big reduction in disease could result from irradiating foods.If the use of food irradiation would help protect public health, why isn't it used? Anti-technology activists, including many self-appointed "consumer" groups, have given it a bad name (largely due to its tangential association to nuclear power), and spread anti-irradiation misinformation.
Says Michael Osterholm, director of the Center for Infectious Disease Research at the University of Minnesota: "If even 50% of meat and poultry consumed in the United States were irradiated, the potential impact on foodborne disease would be a reduction in 900,000 cases, and 350 deaths." A 2005 CDC assessment agrees: "Food irradiation is a logical next step to reducing the burden of food borne diseases in the United States." . . .
The Centers for Disease Control concluded its investigation by noting: "An overwhelming body of scientific evidence demonstrates that irradiation does not harm the nutritional value of food, nor does it make the food unsafe to eat." According to Paisan Loaharanu, a former director at the Food and Agriculture Organization of the United Nations, "The safety of irradiated foods is well established through many toxicological studies. . . . No other food technology has gone through more safety tests than food irradiation."
Irradiation would not eliminate all food borne illness, to be sure, but there's no reason not to encourage its use where appropriate.