Brought to you by the Produce Marketing Association and the Produce for Better Health Foundation. Irradiation is used occasionally on fruits and vegetables to eliminate insect infestation, to inhibit growth and maturation, and to prevent spoilage. At certain levels, irradiation also kills germs and can serve as an alternative to chemical fumigants. Foods that are irradiated do not become radioactive, and health authorities worldwide approve of irradiating foods. In the United States and Canada, all irradiated foods are labeled at the supermarket.
Irradiation is defined as exposure to radiant energy or radiation.
Irradiation is not added to food but rather passes through it like a ray of light or microwaves such as are used in cooking. Therefore, it does not cause the food to become radioactive and doesn't increase human exposure to radiation. As an alternative, each item of food can be individually labeled. In either case, the information must be prominently and conspicuously displayed. Currently, irradiated produce is sold in limited quantities in the United States.