Clearly identifiable uses and benefits exist to support irradiation of food. Food irradiation can prevent illness and deaths associated with contamination of the food supply. Food borne disease of microbiological origin is the principal hazard to health associated with the food supply. The number of notifiable cases of Salmonellosis has grown from 951 to 40,912 cases annually in the years 1947 - 1992 although a downward trend resulted after a high of 50,916 cases in 1987. However, food borne disease is believed to be grossly under reported so there is uncertainty in the numbers and trends.
Illness can be life threatening, particularly for persons with weakened or immature immune systems.
Endnote14 Improper techniques and food handling practices in food service are believed to cause the great majority of cases. Food can be irradiated after packaging, thereby treating contamination from poor handling techniques. However, federal rules currently allow irradiation at doses which will only pasteurize, but not sterilize foods. At the doses authorized, only some bacteria and no viruses will be killed by irradiation. Therefore, irradiation cannot take the place of careful handling.