To combat these problems, food scientists manipulate the irradiation dose and other variables, such as packaging, to produce an 'acceptable' food. Irradiated fats easily become rancid because the free radicals oxidize the fats. For this reason, fatty foods are irradiated only if they are likely to be cooked, or used within a short time. Seventh, the statement about astronauts is irrelevant. They are military people on a military mission who expect to be exposed to greater risks than the civilian population, and their 'acceptance' of irradiated food should be seen as part of their acceptance of that risk.
Food is packed in containers and moved by conveyer belt into a shielded room.
Energy waves passing through the food break molecular bonds in the DNA of bacteria, pathogens and insects. The food is left unchanged, but the number of harmful bacteria, parasites and fungi is reduced. Second, the FDA does not mention that energy waves passing through the food ALSO break molecular bonds in the food itself. Irradiation creates free radicals, damaged DNA, damaged vitamins and enzymes. The consumer who reads this thinks that they will always know if their food has been irradiated.