"Food irradiation is a food safety process that uses radiation to kill germs that can cause food poisoning (foodborne illness). Food irradiation is safe, and its safety and efficacy have been endorsed by various federal agencies and intergovernmental organizations. It does not change the texture or appearance of food and does not make food radioactive.
Food irradiation is also used to extend the shelf life of foods and control for insects. This page contains questions and answers you may have about food irradiation for food safety.
How does food irradiation work?
Food irradiation works by exposing food products to ionizing radiation. Food irradiation is considered a “cold” method, meaning it does not use heat to kill germs. Other food safety processes that you may be more familiar with, like pasteurization and canning, use heat.
The irradiation process happens after a food is produced and packaged. Food enters a chamber where it is exposed to a specific amount of radiation. The radiation penetrates the food and kills germs or prevents them from multiplying, and it does not linger in the food. Irradiation is one more protective step, but it does not replace other food safety measures.."
Food Irradiation
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