The technology for food irradiation has been developed over 40 years. Literally hundreds of studies have been done on food irradiation and there is no evidence of any health risks associated with this process. It has been studied more thoroughly than commonplace practices like cooking, canning or freezing. It's been endorsed by a broad range of scientific groups and government agencies, including the US Department of Health and Human Services, the US Public Health Service, the American Medical Association, the Association of State Departments of Agriculture and the World Health Organization. The US Food and Drug Administration has approved it's use on a wide variety of food products.
Irradiation helps to keep our food safer, and also helps to prevent it from spoiling or sprouting.
It destroys some insects, fungi and bacteria that can make people ill. That makes it possible to keep food longer and deliver it to the consumer in better condition. Because irradiation does destroy many disease-causing organisms in food, people needing the safest food, such as patients receiving bone marrow transplants, are given irradiated foods. American astronauts on missions have eaten irradiated food since 1972. Irradiated foods are both wholesome and nutritious.