In response to scientific understanding about food-borne disease, what have scientists and health officials recommended be used to keep people safe without affecting the taste or nutrient content of foods such as lettuce and other vegetables?

Irradiation uses controlled energy to kill or reduce disease-causing microbes on foods such as lettuce and other vegetables. When properly used, it can improve food safety without significantly changing the food’s taste or nutrient content. The correct choice is irradiation; pasteurization generally uses heat and is not the method described here.

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