Irradiation can increase the safety of the food supply and help protect consumers from foodborne illness. However, this process is not a substitute for good sanitation and safe food handling from the farm to the table. Here is some information about this process that can make meat and poultry safer.
Irradiation is only one of many processes that can be used to prevent foodborne illness.
It is not a substitute for good manufacturing practices. Establishments that use irradiation must meet the same sanitation and processing standards required by all meat and poultry plants. Food is irradiated to make it safer. It can reduce the risk of foodborne illness by destroying harmful bacteria, parasites, insects, and fungi. Hospitals have used irradiation for many years to sterilize food for cancer patients and others with weakened immune systems.