Food irradiation could greatly reduce risks of foodborne illness
Consumers' misunderstandings about food irradiation have discouraged its use in the United States despite it having been proven to be safe and effective in reducing foodborne illnesses.
Food irradiation is a highly effective way to kill pathogens and viruses on and in food, but it is not widely used, partly because of consumers’ lack of understanding about the process.
Despite the name, food irradiation does not make food radioactive. It is a physical process in which food, including fresh produce, grains, spices, seafood and meat, are treated with pre-determined radiant energy.
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