ABSTRACT
Food irradiation is perhaps the most intensively studied technology for toxicological safety in the history of food preservation. Studies on nutritional adequacy, toxicological innocuity, and microbiological safety of irradiated foods were carried out for more than 50 years, and all scienti¤c evidence supports its safety (Diehl 2002, Sommers et al. 2006, WHO 1994, 1999).
