Irradiation has become a common scientific process within our food system, using ionizing radiation to control certain things which may make food inedible. Much of the food you consume may have been irradiated. Irradiation does not make food radioactive, but does irradicate things like pests and bacteria which may reside in different foods and cause them to spoil. In this way, shelf-life can be prolonged.
Irradiation can even be used to delay ripening, prevent sprout growth, or make fruit jucier. In the United States, irradiation is commonly used on products such as herbs, spices, fruits, vegetables, meat, seafood and poultry. Irradiation has also been approved as an alternative to pesticides in fruits and vegetables.
Use today’s Word of the Day: Food Safety in the News