Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.

Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food. The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe.

Irradiation can serve many purposes.

• Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli).
• Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.
• Control of Insects – to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit.
• Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.
• Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use.

There are three sources of radiation approved for use on foods.

• Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for the radiation treatment of cancer.
• X-rays are produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food. X-rays are also widely used in medicine and industry to produce images of internal structures.
• Electron beam (or e-beam) is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator into food.

The FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture (USDA) have also endorsed the safety of irradiated food.

The FDA has approved a variety of foods for irradiation in the United States including:

• Beef and Pork
• Crustaceans (e.g., lobster, shrimp, and crab)
• Fresh Fruits and Vegetables
• Lettuce and Spinach
• Poultry
• Seeds for Sprouting (e.g., for alfalfa sprouts)
• Shell Eggs
• Shellfish - Molluscan
  (e.g., oysters, clams, mussels, and scallops)
• Spices and Seasonings

The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. The FDA does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed.

Food irradiation is a food safety process that uses radiation to kill germs that can cause food poisoning (foodborne illness). Food irradiation is safe, and its safety and efficacy have been endorsed by various federal agencies and intergovernmental organizations. It does not change the texture or appearance of food and does not make food radioactive.

Food irradiation is also used to extend the shelf life of foods and control for insects. This page contains questions and answers you may have about food irradiation for food safety.

How does food irradiation work?

Food irradiation works by exposing food products to ionizing radiation. Food irradiation is considered a “cold” method, meaning it does not use heat to kill germs. Other food safety processes that you may be more familiar with, like pasteurization and canning, use heat.

The irradiation process happens after a food is produced and packaged. Food enters a chamber where it is exposed to a specific amount of radiation. The radiation penetrates the food and kills germs or prevents them from multiplying, and it does not linger in the food. Irradiation is one more protective step, but it does not replace other food safety measures.

What are the benefits of food irradiation?

Our food goes through several steps before it makes it into our home and onto our table. Food can be contaminated at any point in the food supply chain. Choosing irradiated foods is an extra step that can help prevent foodborne disease. It is still important to take food safety measures at home, such as washing produce and cooking meats thoroughly, even if the food was irradiated.

Irradiation can make foods safer that are typically eaten raw, like some produce. Irradiation can also make safer raw foods that you cook at home, like ground beef. That’s because irradiation kills most of the germs in the food before you buy it. Think of food irradiation as an added layer of protection against harmful germs that can make you sick.

Do irradiated foods become radioactive or lose nutrients?

Irradiated foods do not become radioactive, meaning they do not give off radiation. Eating irradiated foods does not expose you to or contaminate you with radiation or radioactive materials.

During the food irradiation process, beams of radiation pass through the food in the same way that X-ray beams pass through you when you get a medical X-ray. After you receive an X-ray, you are not radioactive, and no additional radiation or radioactive materials remain inside or outside your body. Similarly, after food is irradiated it does not have any additional radiation or radioactive materials inside or outside the food.

Irradiated foods do not lose a significant amount of nutrients during the process. Nutrient loss during irradiation is similar to the amount of nutrients lost during cooking, freezing, canning and other food safety methods.

Is food irradiation safe?

The U.S. Food and Drug Administration has approved food irradiation as a safe and effective process. FDA has also evaluated food irradiation for safety for over 30 years. Various other agencies and organizations have endorsed its safety and effectiveness including the Environmental Protection Agency, the U.S. Department of Agriculture, World Health Organization, and the International Atomic Energy Agency.  National Aeronautics and Space Administration astronauts also eat irradiated foods.

How can I tell if food is irradiated?

All irradiated foods must display the Radura symbol to let consumers know that the product has been treated with irradiation.

What foods are irradiated and where can I buy them?

The FDA has approved a variety of foods for irradiation. Approved foods include:

• Fruits and vegetables
• Chicken, turkey, beef, and pork
• Shellfish
• Spices and seasonings
• Shell eggs

You can ask the stores where you shop if they sell irradiated foods.

What is the science behind food irradiation?

Food irradiation has been heavily studied and evaluated for its safety and efficacy for over 30 years.