What is food irradiation?
Food irradiation is a modern, science-based method to protect food safety, reduce waste, control pests, and improve international trade without compromising quality. It is a scientifically proven process that uses ionizing radiation—such as gamma rays, X-rays or electron beams—to improve the safety and shelf life of food. This technique can eliminate bacteria, parasites and insects, and reduce spoilage, without making food radioactive or significantly altering its nutritional or sensory qualities.
Food irradiation uses ionizing radiation to make food safer and extend its shelf life without making it radioactive
This technology is endorsed by international organizations like the International Atomic Energy Agency (IAEA), World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), all of which have concluded that food irradiation is safe and effective when used according to recommended guidelines.
How it works
Food irradiation exposes food to a measured dose of ionizing radiation, which penetrates the product and disrupts the DNA of bacteria, parasites, and pests. This process either kills them or prevents them from reproducing, thus making food safer and longer-lasting.
It is also important to stress that irradiated food does not become radioactive, and the process itself does not involve high heat, so the physical and nutritional characteristics of the food remain largely intact.
The process eliminates harmful bacteria, parasites, and pests while preserving the food’s nutritional quality
The applications of food irradiation
Food irradiation offers several benefits along the entire food supply chain, including:
- Reducing illness from food consumption by killing pathogens such as Salmonella, Listeria monocytogenes and E. coli.
- Preventing pest infestation in exported grains, dried fruits, nuts and spices, often replacing chemical fumigation.
- Extending the shelf life of the food by delaying ripening or sprouting in fresh produce like bananas, onions and potatoes.
- Sterilizing food for immunocompromised people and use in humanitarian relief.
Is it safe?
Over 60 years of scientific research and numerous studies have shown that irradiated foods are microbiologically safer, nutritionally comparable to non-irradiated foods and free from harmful residues. International bodies such as the FAO/WHO Codex Alimentarius Commission have developed strict safety standards and national regulations that define allowable doses and labelling requirements.
Over 60 countries currently permit the commercial use of food irradiation.
Over 60 countries use food irradiation to reduced illness, prevent spoilage and support international trade
Global use and labelling
Food irradiation is approved and regulated both internationally and nationally. In most countries, the process must be clearly labelled. Common elements include:
- The Radura symbol, a green plant-like logo indicating that the product has been irradiated
- A phrase like "Treated by irradiation" or "Irradiated," with or without the Radura symbol
It is endorsed as safe and effective by international organizations like the IAEA, WHO and FAO
Where is it used?
Every year, over 500,000 metric tons of food are irradiated around the world. Commonly treated products include:
- Spices and dried herbs (to eliminate microbes)
- Fresh fruits (for pest control and export certification)
- Meat and seafood (for shelf-life extension)
- Grains and legumes (to prevent insect infestation)
Food irradiation is also used to improve trade compliance, especially for quarantine requirements in international shipping.
Source: IAEA
