irradiation
Description:
Treatment of foodstuffs with radiation (e.g. X-rays) as a means of killing potentially harmful bacteria
Context:
Irradiation is a process in which food is exposed to controlled amounts of ionizing radiation to kill or inactivate harmful bacteria, viruses, parasites, or insects, and to extend shelf life. It does not make the food radioactive.
EFSA evaluates irradiation to ensure that treated foods are safe to eat, assessing any potential chemical or nutritional changes and confirming that the process effectively reduces hazards. This helps protect consumers while allowing safe use of irradiation to improve food safety and storage.