Food irradiation is allowed in nearly 40 countries and is endorsed by the World Health Organization, the American Medical Association and many other organizations. Irradiation does not make foods radioactive, just as an airport luggage scanner does not make luggage radioactive. Nor does it cause harmful chemical changes. The process may cause a small loss of nutrients but no more so than with other processing methods such as cooking, canning, or heat pasteurization. Federal rules require irradiated foods to be labeled as such to distinguish them from non-irradiated foods.
Studies show that consumers are becoming more interested in irradiated foods.
And consumer research conducted by a variety of groups, including the American Meat Institute, the International Food Information Council, the Food Marketing Institute, the Grocery Manufacturers of America, and the National Food Processors Association has found that a large majority of consumers polled would buy irradiated foods. Many food processors and retailers reply that irradiation can be an important tool for curbing illness and death from food-borne illness. But it is not a substitute for comprehensive food safety programs throughout the food distribution system. Nor is irradiation a substitute for good food-handling practices in the home. The process also can control insects and parasites, reduce spoilage, and inhibit ripening and sprouting.