The wholesomeness of foods processed by irradiation has been studied internationally for more than 40 years. Food Industry Development Division, Agriculture Canada. Loaharanu, Paisan. 1991. Role and Activities of the International Atomic Energy Agency on Food Irradiation . Presented at the 4th Nordion Gamma Processing Seminar, Ottawa, May 26 - 31, 1991.
Electromagnetic radiation occurs in a wide range of wavelengths.
While microwaves have enough energy to make molecules move, X-ray and gamma rays with shorter wavelengths have more energy allowing them to dislodge electrons from the molecules in the food to form electrically charged particles, called ions. There is an optimum irradiation dosage range associated with specific desired results. For example, a low dose of up to 1 kGy is sufficient to inhibit sprouting of potatoes and onions, while a high dose of 10-50 kGy will decontaminate herbs and spices, and sterilize meat, poultry and seafood. Food irradiation, as with many other processing methods, has both advantages and disadvantages. The shelflife of commodities such as potatoes, onions and garlic can be increased by irradiation since this process interferes with cell division and inhibits sprouting.