> because no matter what it is, blood, maggots, urine, bodily waste, it'll all be made sterile and 0% chance of food poisoning.
I'm sorry, but that is incorrect and you were misled. Food poisoning is not directly caused by micro-organisms but by their excreted byproducts. If you take a rotten piece of meat, irradiate it and cook it well-done, you will still get sick. If you take a can that is bulging with botulism, irradiate it and thoroughly cook it, you will still get sick. Because while the micro-organisms are dead, the toxin (literal toxin, not "chemicals") is still present.
For an analogy: boiling water will sterilize it, but not do anything about turbid mud or arsenic or other non-living contaminates. Irradiating food does not mean you get to be lax in other standards.
I've been grinding my own beef in a food processor recently, for things like hamburgers. It started to worry me that the ground, preformed hamburger patties were actually cheaper than chuck roast. So, homemade hamburgers for me. And they come out better!
The crowd most likely to buy that product likely will have a negative emotional illogical response to food irradiation but it would technically work.
For awhile irradiated ground beef was available and I bought it all the time, no difference in taste and 0% chance of food poisoning. I was talked out of it by someone making the point that sterilizing the product means the mfgr has no motivation to keep shit and other slaughterhouse waste out of the product, because no matter what it is, blood, maggots, urine, bodily waste, it'll all be made sterile and 0% chance of food poisoning. That was a little gross. Regardless if its irradiated or not, this is going to be an issue for anything preserved. If someone can sneeze into the mayo and nothing happens, that means little motivation will exist not to sneeze into the mayo, which is pretty gross.