ingredient information
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.