It is capable of improving the safety and quality of many foods, and extending their shelf-life. Irradiation, however, is not a cure-all process. It is not necessarily suitable for every food, and it cannot reverse spoilage that has already occurred. Foods are treated with ionizing radiation to accomplish many different goals. This food processing technology can improve the safety of food through the reduction of pathogenic bacteria and other microorganisms and parasites that cause foodborne diseases.
Irradiation also inactivates food spoilage organisms, including bacteria, molds, and yeasts.
It can be effective in lengthening the shelf-life of fresh fruits and vegetables by decreasing the normal biological changes associated with growth and maturation processes, such as ripening or sprouting. During the irradiation process, food is exposed to the ionizing energy source in such a way that a precise and specific dose is absorbed. In food irradiation, the dose is the amount of radiation absorbed by the food. It is not the same as the level of energy transmitted from the radiation source. The absorbed dose is controlled by the intensity of the radiation source and the length of time the food is exposed.