Food irradiation is a safe, simple and inexpensive processused since the 1950s to kill harmful pathogens in many foods andto preserve their shelf life. Scientific evidence stronglysupports the safety of food irradiation, as well as the manybenefits this technology offers for consumers and food companiesalike. This radiant energy kills parasitesand microorganisms such as E. coli and salmonella . Food irradiation can be an important foodsafety tool, and broader use of irradiation promises asignificant step forward in further improving our nation''food safety.
Irradiation results in a safe and high-quality processed foodproduct.
Irradiatedfoods closely resemble foods in their fresh state. Becauseirradiation does not substantially raise the temperature of thefood being processed, nutrient losses are small. Irradiationproduces so little chemical change in food that it is difficultto design a test to determine whether a food has been irradiated. The Food Safetyand Inspection Service develops standards for the safe use ofirradiation on meat and poultry products. The Animaland Plant Health Inspection Service monitors programsdesigned to enhance animal and plant health.