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Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy.

Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration.

Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.

Irradiation also decreases the need for other pest-control practices that may harm the fruit.

Control of Insects – to destroy insects in or on tropical fruits imported into the United States.

Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.

Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli ( E.

The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food.

Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.įood irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food.