Food irradiation has been identified as a safe technology with numerous advantages for the consumer and the agricultural industry.

Irradiation can extend the shelf life of many perishable foods, increase the quality of fruits grown in areas that require insect quarantine measures. The most important advantage is the destruction of microorganisms which could otherwise lead to illness or death.

These web pages provide science-based information on this technology and links to other sources of information, both those that support and oppose the use of irradiation.

Your comments and questions are welcome.