ABSTRACT
The types of radiation discussed in this book are called ionizing radiations because they are capable of converting atoms and molecules to ions via the removal of electrons. Ionizing radiations can be energetic charged particles, such as electrons, or high-energy photons, such as x-rays or gamma rays. Not all types of ionizing radiation are suitable for irradiation of foods, either because they do not penetrate deep enough into the irradiated material (this applies, for instance, to alpha particle radiation) or because they make the irradiated material radioactive (this applies, for instance, to electrons and x-rays of very high energy).
