Foods can be irradiated right in their packages, further reducing the risk of bacterial contamination by extra handling. Unlike microwaves which cook food, irradiation uses very low doses of energy which give off very little heat. Food irradiation is not a new process. The process also extends the shelf life of perishable foods. For example, untreated strawberries last in the refrigerator for about three to five days.
Irradiated strawberries can remain unspoiled for up to three weeks.
Irradiation is also approved for pork and raw packaged poultry. Irradiation doesn t always kill all of the microorganisms in uncooked meat or meat products. Some advocates argue against the use of food irradiation. The Organic Consumers Association says irradiation changes the quality of food and leads to a loss of some vitamins. Researchers say at higher doses, that s possible.