The overwhelming consensus of the scientific community is that irradiation produces safe and nutritious food when carried out in accordance with specified standards. Irradiated foods are not wholesome and nutritious. Irradiation can reduce vitamin and nutrient content. It depends on the food, the irradiation process, and the temperature. Irradiated foods should not be permitted until the industry funds an independent 4 month study of the effect of irradiated foods on chromosomes.
Food is irradiated by exposing it to a source of ionising radiation.
The gamma rays are similar to ultraviolet light or microwaves, but of much shorter wavelength and greater energy. Gamma rays pass energy through food in the same way microwaves pass through food, but in this case the food remains cool. The radiation damages the genetic material of the contaminating organisms so that they can no longer survive or multiply. Like pasteurisation, it can make the food safer to eat by destroying bacteria. Unlike pasteurisation, it can be used on solids as well as liquids.