For over 50 years, this intensive process of exposing foodstuffs to a source of energy capable of stripping electrons from individual atoms is used in more than 60 countries. Food irradiation is used to preserve food and reduce pathogens— this includes food borne illnesses and invasive pest prevention. Irradiation alters the food chemistry and nutritive value of the food, as well as non-exclusively sterilizes, thus impacting the sensory qualities of the food.

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