Meat and poultry irradiation

Use of X-rays, electron beams, or gamma rays to damage or destroy living organisms that may be present in food products. Irradiation can be used to sterilize food for storage at room temperature, eliminate or reduce pathogens, delay spoilage, control insect infestations, delay ripening, or inhibit sprouting. Extensive scientific research has shown that irradiated food is safe to eat.

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