Once the process is complete, all ionized food must be labeled as such before being released for sale to the public. Tests have shown that most consumers find no difference in the taste of ionized food, largely because laboratory testing is used to determine which foods do best in the face of gamma rays. According to a long-term study by the United Nations World Health Organization, yes. Good manufacturing practice, in this case, is basically the same procedures that are used to ensure safe canning, freezing, and other processing methods commonly used in food production. There are critics of irradiation, although their main concern is nutrient loss during the processing.
Some food is indeed more sensitive to nutrient and vitamin loss than others.
According to the WHO study, this can be corrected by irradiating foods at low temperatures or in the presence of oxygen. Despite food radiations' critics, many doctors and scientists are increasing the call for carefully regulated food ionization. In addition, some 40 other countries have approved food radiation to some extent or another. Yes, but probably only in a gradual fashion. The Radon Question One of the open questions of radiation safety is household radon exposure.