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  Irradiated foodsDefinitionIrradiation is the use of radiation from x-rays or radioactive materials to kill bacteria. It is used to sterilize food, but does not make the food itself radioactive. The benefits of irradiating food includes the ability to control insects and bacteria, such as salmonella. The process can give foods (especially fruits and vegetables) a longer shelf life, and reduces the risk of food poisoning. Food irradiation is used extensively in many countries. It was first approved in the U.S. to prevent sprouts on white potatoes and for the control of insects on wheat and in certain spices and seasonings.
Review Date:
1/22/2007 Reviewed By: Eric Perez, MD, Department of Emergency Medicine, St. Luke's-Roosevelt Hospital Center, New York, NY. Review provided by VeriMed Healthcare Network. The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-
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