In other words, there are no chemicals in irradiated food that wouldn't be present in foods that have been processed using other methods. However, the researchers were simply using that term to indicate that these chemicals were found in the food after it was irradiated. But the impact of irradiation may be less significant than the impact of simply cooking the food, because irradiation doesn't raise the temperature of the food as much. The impact of irradiation on the nutrients in food must be balanced against the potential impact of the bacteria and parasites destroyed by the irradiation process. Those organisms can also destroy nutrients, through the process of spoilage.
Irradiation is just one part of a comprehensive strategy for improving food safety.
No matter how conscientious we are about cleanliness and sound food handling practices, there will still be some risk of contamination with disease-causing organisms. Even the best-run slaughterhouse can never duplicate the sterile environment of the surgical suite. That step is irradiation. We welcome your comments and suggestions about this site.