- is approved by FDA and USDA
- kills bacteria and insects on food
- slows spoilage
- is used to treat meat for the space program
- offers you a choice in the supermarket
This brochure tells you
- how it is done
- why it is done
- how to identify it
- what it changes
- who might benefit the most from using irradiated food
How It’s Done
Irradiated food has been exposed to high-energy radiation. Gamma rays, electron beams, or x-ray machines produce this radiation.
Food passes through the beam or rays. Depending on the dose given, insects, larvae, or harmful bacteria are killed.
When your luggage is x-rayed at the airport, it does not become radioactive.
When foods are irradiated, they do not become radioactive.
Why It’s Done
Irradiation is used to
- kill harmful bacteria (such as Salmonella and E. coli 0157:H7) in meat
- kill parasites in pork that can cause trichinosis
- stop potatoes from sprouting
- kill insects and their larvae in grain, fruits, and vegetables
- destroy bacteria and insects in spices
- delay the ripening of fruit
Irradiated food does not decay or spoil as quickly as other foods. So, they have a longer shelf life.
How To Identify It
You have a choice. Irradiated foods can be easily identified. They must carry this symbol:
Manufacturers may also use a statement such as “treated with radiation to control spoilage.”
The symbol might be on a sign near a display of fresh produce. It will be on individual food packages if you buy a packaged irradiated raw product.
What It Changes
Cooking produces changes in foods. Irradiation does not cook foods, but it can slightly alter the foods. For instance
- natural chemicals in the foods may be broken down
- vitamin content may be slightly reduced
- off-flavors may develop
- texture may be somewhat altered
However, most of the changes are similar to those that result from normal cooking, grilling, broiling, canning, or freezing.
Irradiated foods have much fewer harmful bacteria than other foods. So, irradiated foods are particularly useful for
- older individuals with increased sensitivity to foodborne illness
- patients with cancer, HIV, or other illnesses
- pregnant women
- young children
- anyone else unable to fight infections
However, irradiated foods still must be handled carefully to preserve this benefit. Improper food handling can recontaminate irradiated foods in the home.
Do you have questions about
- what irradiation is and how foods are irradiated?
- what irradiation does to foods?
- labeling and the cost of irradiated foods?
- the safety of irradiated foods?
- how to handle irradiated foods?
Fact sheets and brochures are available to help you answer these questions. Ask your extension educator about these materials.
Prepared by J. Lynne Brown, associate professor food science, and Wei Qin, food science graduate student.
SeriesTechnology and Our Food System
This publication is available in alternative media on request.