Irradiated foods

Definition:

Irradiation is the use of ionizing radiation from isotopes or x-rays on food. The radiation sterilizes food and kills bacteria but does not make the food radioactive.

The benefits of irradiating foods include control of insects and bacteria such as salmonella. The process can reduce the incidence of food-borne illness in addition to delaying the deterioration of fruits and vegetables. In other words, foods have a longer shelf life and cause less food poisoning.

Food irradiation is used extensively in many countries. In the U.S., the first three uses for which food irradiation was approved were sprout inhibition of white potatoes, insect de-infestation of wheat and wheat flour in the 1960's, and control of insects and microorganisms in spices and other seasonings in 1983.

United States food producers have not chosen to use irradiation extensively because many people believe erroneously that irradiated food is dangerous.

For further information contact:
The Food Irradiation Information Center
National Agricultural Library Room 304
Beltsville, MD 20705