The Food Irradiation Process Approved Uses for Food Irradiation Applications for Food Irradiation Nutritional Quality of Irradiated Foods R adiation is broadly defined as energy moving through space in invisible waves.
Radiant energy has differing wavelengths and degrees of power.
Light, infrared heat, and microwaves are forms of radiant energy. So are the waves that bring radio and television broadcasts into our homes. Broiling and toasting use low-level radiant energy to cook food. The radiation of interest in food preservation is ionizing radiation, also known as irradiation. These shorter wavelengths are capable of damaging microorganisms such as those that contaminate food or cause food spoilage and deterioration.