Food Irradiation

Irradiation is physical treatment of food with high-energy ionising radiation to:

* Destroy micro-organisms, viruses, bacteria or insects
* Prevent germination and sprouting of potatoes, onions and garlic
* Slow down ripening and ageing of fruit and vegetables
* Prolong the shelf life and prevent food-borne diseases in meat, poultry and seafood

Its use is limited but authorised in many countries.

### When is food irradiation authorised?

Treating food with ionising radiation may be authorised if:

* there is reasonable technological need
* it poses no health hazard
* it benefits consumers
* it does not replace hygiene, health or good manufacturing or agricultural practice

Irradiated food or one containing irradiated ingredients **must be labelled** .

Food irradiation **has nothing to do with radioactive contamination** of food resulting from a spill or an accident.
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> Source: https://ec.europa.eu/