Food irradiation

Food irradiation is a process that exposes food to controlled amounts of ionizing radiation to eliminate harmful bacteria, parasites, and fungi, as well as to extend shelf life. This method uses sources like gamma rays, electron beams, or X-rays, which do not make the food radioactive. The radiation disrupts the DNA of microorganisms, effectively killing or inactivating them. Food irradiation is regulated and tested to ensure safety and effectiveness. It is used for various products including spices, meat, fruits, and vegetables, helping to improve food safety, reduce waste, and facilitate international trade.