The way regulations are administered result in differences in these countries as to whether final authorisations and specific regulations have been put in place. Countries that irradiate food commercially in small volumes include Belgium, China, France, the Netherlands, South Africa and the United States. Another 10-15 countries occasionally irradiate small food batches for research and market testing purposes. 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.