1920s French scientists discover irradiation preserves foods. U.S. Army begins testing irradiation of common foods. 1963 Irradiation is approved by the U.S. government to control insects in wheat and wheat powder.
Government approves irradiation to extend shelf life of white potatoes.
NASA adopts irradiation to sterilize food for astronauts. 1983 Spices and dry vegetable seasonings approved for irradiation to kill insects and bacteria. 1985 Irradiation in very low doses is approved to control trichinella in pork. 1986 Irradiation is approved to control insects and maturation of fruit and vegetables, although it is not widely used. 1992 Irradiation is approved to kill bacteria in poultry, although it is not widely adopted by industry.