Because authorized doses will not sterilize food, pathogenic microorganisms still may be a problem. Irradiated, but not sterilized, foods must be stored and handled the same as non-irradiated foods and kept within appropriate temperature ranges to control multiplication of bacteria. Food irradiation can prevent avoidable losses of food supply. Irradiation inactivates food spoilage organisms, including bacteria, molds, and yeasts. It extends shelf-life by inhibiting ripening and sprouting and destroying disease causing organisms, including parasitic worms and insect pests.
Spoilage is a major concern resulting in losses of food supplies.
Endnote17 Irradiation could limit food losses after harvest. Pesticide use on fruits and vegetables can be reduced or limited if food is irradiated. By preventing food losses, irradiation can improve malnourishment where available food supplies limit nutrition. In countries where transportation and handling technology impose limitations, high losses of perishable meats and fish could be prevented. Radiation sterilized, enzyme inactivated meats can be transported at ambient temperatures and stored inexpensively without refrigeration for many years.