Irradiation or ionizing radiation (usually by X-rays or gamma rays) will damage the DNA of cells and micro-organisms so that foods subjected to controlled doses of radiation will be, in a manner of speaking, ‘cold-pasteurized’. Spoilage is delayed (as enzymes are disabled), pathogens are killed, insects are disposed of, ripening put back, sprouting inhibited. It thus prolongs shelf-life, extends shipping times, sterilizes frequently contaminated foods such as spices, and makes potentially unsafe foods (for example, minced meat infected with E-coli) safe once more. There are some who would object that spoiled food made good is still spoiled food, and others who would assert that irradiated food (especially fish and meat) carries certain undesirable flavours, but in general the chemical and organoleptic changes from ionizing radiation are less than from other treatments such as pasteurization.
