Irradiation is a cold process that gives off little heat, so foods can be irradiated within their packaging and remain protected against contamination until opened by users. Irradiation destroys disease-causing bacteria like salmonella. It also slows ripening and retards sprouting in potatoes. Irradiation cannot take the place of good food handling practices, nor can it improve the quality of food. As a consumer, you still need to store, prepare, and cook food in clean, safe ways to avoid foodborne illness.
Research continues to evaluate irradiation as part of an overall system of ensuring food safety.
All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Nutricise. Inc. Please read our Privacy Policy . Use of this site constitutes acceptance of our User Agreement . For more about Nutricise, click here .