Food irradiation is the process involved with exposing food to ionizing radiation which in turn destroys microorganisms, bacteria, viruses, and /or insects that may be found in the food.

Food irradiation is used in a generic way when there has been a deliberate exposure of materials to radiation, ususally to reach a technical goal. It is also found to be used against non-food items, for example medical hardware, polymeric plastics, or gemstones.

Cold pasteurisation or electronic pasteurisation are two other terms which are sometimes used to describe food irradiation, however, the term cold pasteurisation is controversial. Gamma rays or electron beams are utilised to sterilise the food and the food is not heated to a high temperature during the process.

It is reported that in over 40 countries food irradiation is currently allowed and volumes are estimated to exceed 500'000 metric tons anually world wide.

More Information on food irradiation

Controlling Food Irradiation