Irradiated food refers to the use of radioactive elements [cesium-137( 137Cs) or gamma rays of cobalt -60(60Co)], X-rays or high-energy electron beams to help preserve food. Irradiation can kill insects and their eggs and larvae in food, eliminate food-borne diseases that endanger human health worldwide, make food safer and prolong the shelf life of food. Food irradiation technology is a sterilization and fresh-keeping technology developed in the 20th century 1905 patent. Based on radiation processing technology, food is processed by high-energy rays generated by ionizing radiation such as X-ray, γ-ray or high-speed electron beam, so as to achieve the purposes of killing insects, sterilizing, inhibiting physiological processes, improving food hygiene quality, maintaining nutritional quality and flavor, and prolonging shelf life. At present, 70 countries and regions have approved 548 kinds of foods and condiments for irradiation, and more than 40 countries have entered the stage of large-scale commercial production. The total amount of radiation processing in the world exceeds 300 thousand tons every year.