An Iowa State University survey finds Iowa consumers are warming up to the idea of irradiated food.Some 600 people were surveyed in four central Iowa locations last fall to sample apple cider that’d either been irradiated or pasteurized. At two sites, taste testers favored irradiated cider and at the other two, most people didn’t notice a difference. I-S-U food science professor Bonita Glatz says irradiation is a safe, effective way of eliminating harmful bacteria in food — be it apple cider, pork chops, chicken or beef. She says it works the same no matter what type of product is treated.Professor Glatz says since September 11th and the use of irradiation on our mail, more people are becoming educated and accepting of the process. She says there must be a greater perception among people that the process is doing good things.Glatz says irradiation does little to effect apple cider but pasteurization can change its flavor and color.