The issue is most likely that high radiation levels are inhibiting the growth of microorganisms. So new microorganisms would probably just die.
Note that this is not particularly unexpected. We do this on purpose (in a more controlled manner) to prevent spoilage of food and reduce food borne illnesses.
Note that this is not particularly unexpected. We do this on purpose (in a more controlled manner) to prevent spoilage of food and reduce food borne illnesses.
http://en.wikipedia.org/wiki/Food_irradiation