Irradiated foods are foods that are sterilized using x-rays or radioactive materials, which kill bacteria. The process is called irradiation. It is used to remove germs from food. It 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.
Last reviewed 2/2/2011 by Eric Perez, MD, Department of Emergency Medicine, St. Luke's-Roosevelt Hospital Center, New York, NY. Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.
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