An electron volt is the amount of energy acquired by an electron when it is accelerated by 1 volt in a vacuum. The first, and most obvious, advantage is that irradiation reduces pathogenic microorganisms. This is something that the medical-sterilization industry has been taking advantage of for a long time. This is a very important consideration, especially for products like ground beef, but packaging materials also are one of irradiation's initial challenges. The maximum permitted for fresh meat is 4.5 kGy, so potential temperature increase is minor.
Irradiation also can lengthen shelf life, particularly in fruits and vegetables.
These food items are currently being irradiated in the United States to eliminate insects and spoilage organisms, and also to prevent overripening or sprouting. FDA has approved an ionizing radiation dose of up to 1.0 kGy for growth and maturation inhibition of fresh foods, and for insect disinfestation. Potatoes and onions are irradiated to prevent sprouting, and the shelf life of some onions can be extended to three months. Irradiated mushrooms can be stored for three weeks without browning or cap separation, and strawberries can be refrigerated for three weeks without decay or shrinkage. Tomatoes can be harvested fully ripened.