This energy destroys most of the bacteria that can cause disease, yet allows food to retain its high quality. Since the energy involved in irradiation is not strong enough to change the atoms of the food, and since the food never actually touches the radioactive source, the food cannot become radioactive. Scientists from the Food and Drug Administration, U.S. Department of Agriculture, U.S. Department of Energy, as well as from many universities within the United States reviewed several hundred studies on the effects of food irradiation before reaching conclusions about its safety. Independent scientific committees in Denmark, Sweden, the United Kingdom, Canada and the World Health Organization also have endorsed food irradiation. Food irradiation has been approved in 37 countries for more than 40 products.
Irradiation pasteurizes food by using energy, just as milk is pasteurized using heat.
At the level used, most harmful bacteria will be destroyed. The level of irradiation used also does not kill certain spoilage organisms. This is for the protection of consumers. Spoilage bacteria will multiply and alert consumers not to use a product that has been improperly handled. Although irradiation is a useful tool for reducing food-borne disease risk, it complements, but doesn't replace , proper food handling practices by producers, processors and consumers.