Publix announced this week that starting early next year, the supermarket chain will begin to sell irradiated beef and chicken at 700 of its stores in the Southeast. According to a Publix spokesperson, consumers have become increasingly cautious when purchasing beef and chicken products because of concerns over harmful bacteria such as E. Coli. During irradiation, however, foods are exposed briefly to a radiant energy source, such as gamma rays or electron beams, within a shielded facility, instantly killing harmful bacteria on the food product.

Critics, who say scientists have not conducted enough tests to ensure the procedure's safety, fear irradiation may lead to the creation of carcinogenic chemical compounds or to the destruction of vitamins. Vitamin A, C, E, K and B levels are reduced during the process. Past studies indicate that irradiation may lead to higher levels of benzene exposure, chromosome damage, immunotoxicity, and symptoms, signs of kidney disease. Irradiated ground beef, which is used by only 12 percent of supermarkets, was approved in grocery stores and restaurants in 2000.