Food
irradiation Food irradiation is a process in which food is exposed to high levels of ionizing radiation to reduce the microbial load, as well as to delay or prevent its spoilage. This process has many advantages including increased safety, extended shelf life, and improved appearance of food products. It is used in many industries, from industrial food production to individual households, to ensure the quality and safety of the food that is consumed. Food irradiation helps to prevent food-borne illnesses, such as E. coli and salmonella, from entering the food supply. This in turn helps to protect public health, as well as reduce the amount of food waste caused by food spoilage.
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