Irradiated foods Irradiation is a food-processing method that enhances an already safe product. Similar to sending luggage through an airport scanner, the process passes food quickly through a field of radiant energy. That amount of energy is not strong enough to add any radioactive material to the food. The same irradiation process is used to sterilize medical products such as bandages, contact lens solutions and hospital gloves and sutures. Irradiation is a cold process that gives off little heat, so foods can be irradiated within their packaging and remain protected against contamination until opened by users.
Irradiation destroys disease-causing bacteria like salmonella.
It also slows ripening and retards sprouting in potatoes. Irradiation cannot take the place of good food handling practices, nor can it improve the quality of food. As a consumer, you still need to store, prepare, and cook food in clean, safe ways to avoid foodborne illness. Research continues to evaluate irradiation as part of an overall system of ensuring food safety. All rights reserved.