Food Irradiation: Facts or Fiction?

Research shows that food irradiation can help address problems of food supply and safety without being hazardous to the environment or to human health. There is no evidence that free radicals or radiolytic products resulting from irradiation are dangerous for consumption. Safety studies of irradiated foods have found no basis for concern in terms of mutagenic or carcinogenic properties. Vitamin loss caused by irradiation is comparable to, or often less than, that produced by other food processes used to achieve the same purpose. Applications cover a range of products, including spices and vegetable seasonings, poultry, red meat and fishery products, and tropical fruits.