A: Irradiation is a process that involves treating food with radiation to help kill bacteria and parasites that might otherwise cause foodborne illnesses.

According to the Center for Disease Control, studies conducted on irradiated foods have shown them to be safe for human consumption. More than 40 countries around the world have approved the process, which has also been endorsed by organizations and professional groups such as the World Health Organization, the Food and Drug Administration, and the American Dietetic Association.

Food irradiation has not only been shown to be safe, but it can be beneficial as well. One significant benefit is that the food is only slightly warmed during the process, leading to very minimal loss of nutrients. In fact, changes to irradiated foods are so minimal that it can be hard to decipher between foods that have and have not been irradiated. Another useful effect is that any living cells in a food product are killed during irradiation. This means that fresh foods, such as potatoes, will last longer without negative effects such as sprouting.

The foods most commonly irradiated are raw foods such as meat, poultry, seafood, fruits, and vegetables. To identify irradiated foods, look on the packaging for the "radura" symbol used to represent such products or look for information stating that the food product has been irradiated to kill harmful microbes.

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