Other methods may also be initiated later in the food handling process. However, despite the endeavors of the farming community, the food industry, and the government to maximize the safety of the food supply, microbial hazards remain a potential threat. These threats are very real and cause between 6.5 and 33 million cases of foodborne illnesses each year. Food safety is an issue that is on the minds of all policy makers. Food irradiation, first introduced in the 1950s, is one solution that can assist in the management of microbial contamination.
Irradiation is a food preservation technology whereby food is exposed to ionizing energy.
Irradiation controls microbes and other organisms that have the potential to cause food-borne illnesses. Thus, foods treated with irradiation have better microbiological quality and an extended shelf life. Although irradiation is NOT a replacement for other standards currently in practice for food handling and food preparation, irradiation has been identified by many organizations as one solution to enhance food safety through the reduction of potential pathogens such as E.coli. It is important to keep in mind that food safety is the responsibility of every individual, and food irradiation should be utilized to provide further assurance of safety. The first products to gain FDA approval for treatment with irradiation were wheat and white potatoes in 1963 and 1964 respectively.