Food irradiation is a non-chemical process that can virtually eliminate harmful bacteria from red meat, poultry, luncheon meats, fruits, and vegetables. This treatment can be realized safely, without any significant reduction in taste or nutritional value.
Irradiation improves agricultural production In Canada and around the world. Most commonly, agricultural irradiation is used to breed new seed varieties that have higher yields. It is also used to improve the nutritional value of crops, eliminate harmful insects, and curb the use of chemical fertilizers.