ingredient information
Cesium
AAA
Irradiation of food is the use of ionizing radiations from radioactive isotopes of cobalt or cesium or from accelerators that produce controlled amounts of beta rays or x-rays on food. The food does not become radioactive. Research over the past 40 years has shown that irradiation can be used: to destroy insects and parasites in grains, dried beans, dried fruits and vegetables, and meat and seafood; to inhibit sprouting in crops such as potatoes and onions; to delay ripening of fresh fruits and vegetables; and to decrease the numbers of microorganisms in foods. Hence, the incidence of foodborne illness and disease can be decreased and the shelf life of food can be extended.