There are no safety problems with food irradiated at the prescribed dose.

First of all, when food is irradiated, it does not come into direct contact with the radioactive source, but only acquires the energy released by the rays; secondly, the energy of the rays used to irradiate food is relatively low, and does not stimulate the substances in the food to produce sensitized radioactivity.

In the 1980s, the World Health Organization, the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency's joint report pointed out that irradiation technology and other food processing technology, is safe, it is not more than the destruction of food nutrients in the destruction of the traditional way of processing, irradiation technology is safe and reliable food processing technology, irradiated according to the prescribed dose of food will not have safety problems.

Some people have cited an example, irradiation processing of food is like the sun under the sun quilt, killing the mites, bacteria, but the quilt does not remain on the sun, the same reason.

Irradiation processing of food, like cooking, canning or freezing, causes only minor changes in the food, and the changes are harmless and safe to eat.

Uses

Food irradiation is used to reduce or eliminate the risk of foodborne illness, to prevent or slow spoilage, and to impede ripening or germination to avoid the production of harmful substances. Depending on the dose, some or all of the pathogenic organisms, microorganisms, bacteria and viruses present are destroyed, slowed down or prevented from reproducing. Irradiation does not return spoiled or overcooked food to a fresh state.

But by irradiating food, further spoilage is halted and ripening is slowed, although the radiation does not destroy toxins or repair the texture, color or taste of the food.