ABSTRACT
This entry deals with the application of ionizing radiation
(IR) to foods so as to improve their safety, shelf life, and
quality. The topics covered include the types of equipment
used to generate IR and their advantages and disadvan-
tages; IR’s mode of action in foods; the latest information
on the safety and nutritional quality of irradiated foods;
current topics of research for irradiated meats and produce;
a discussion of the economics of irradiated food, including
case study analysis; and a summary of the current regula-
tions governing what foods and packaging materials can be
irradiated and what doses they can be given. The goal of
this entry is to provide the most up-to-date, scientifically
accurate information on what food irradiation is and how it
is being applied now, and its likely applications in the near
future.
