The process is used in 37countries and is endorsed by the United Nations World Health Organization, Codex Alimentarius Commission, American Medical Association and many others. Food irradiation is a process that uses radiant energy including gamma rays, electronic beams and x-rays, in FDA approved amounts, to reduce the risk of foodborne illness by destroying harmful bacteria, parasites, insects, and fungi. Irradiation at the level currently approved by the FDA does not destroy all pathogens, but it does significantly reduce the number. Irradiated meat and poultry must be properly labeled. If irradiated meat or poultry is used as an ingredient it must be specified as irradiated meat on the ingredient list.
Irradiated foods are wholesome and nutritious.
Irradiation does not significantly change the nutrient content of foods anymore than freezing or cooking. For more information on irradiation and other food safety topics, visit the sites of the FDA or FSIS as featured in Related Links.