All organisms are made up of atoms and molecules. The same irradiation that knocks electrons out of atoms also fatally damages the cells of organisms. That is how insects and bacteria are killed by irradiation. A low dose of radiation inhibits the sprouting of potatoes, delays the ripening of some fruits and vegetables, kills insects in fruits and stored grains, and kills some parasites in products of animal origin. Higher doses of radiation kills pathogenic microbes responsible for foodborne illnesses.
Some plastics even require radiation in order to create the kind of polymer that is desired.
When food is irradiated, many chemicals are formed. Known as radiolytic products, these substances include glucose, formic acid, acetaldehyde, carbon dioxide and others. While these substances may be technically safe by themselves, little research has been done to determine how they affect the quality or energy value of the food. This logo indicates a product has been irradiated. When a food item is irradiated, electrons are moved around in the molecules of the food.