What is food irradiation used for?

Food irradiation is a process that involves exposing food to ionizing radiation in order to improve its safety and extend its shelf life. The primary purpose of this method is to reduce or eliminate harmful microorganisms, including bacteria and parasites that can cause foodborne illnesses. By destroying these pathogens, food irradiation helps to enhance food safety, making it less likely for consumers to experience food-related health issues.

Additionally, food irradiation can slow down the ripening and spoilage processes of certain perishable items, which further contributes to food preservation. This technique is beneficial for a variety of foods, including fruits, vegetables, grains, and meats. While there may be other methods to enhance food, such as altering taste or color, the fundamental aim of food irradiation centers around its role in improving food safety by mitigating risks associated with harmful microorganisms.