Food irradiation is a food safety technology that kills bacteria
and parasites that can cause food-borne diseases such as
salmonella and E. coli, and also to extend the shelf life of food
products. It uses gamma rays with short wavelengths and high
frequencies that are infused into the food so rapidly that no
heat is produced. Certain food such as meat, poultry, eggs,
fruits and vegetables, fruit juices, herbs, spices and flour are
irradiated.
Food irradiation does not affect the nutrients or texture in meat
and other proteins although it does slightly affect the texture
of and nutrients in particular fruits and vegetables. The Food
and Drug Administration approved its use in food safety in 1972.