Authors as Published

Cecelia Erwin, Student, Food Science & Technology; Rachel Pfuntner, Research Specialist, Food Science & Technology; Laura K. Strawn, Extension Specialist, Food Science & Technology, Virginia Tech

JPG-Quick Guide to Understanding Food Irradiation

This publication is available in a PDF file format only.

Food irradiation is the process of using controlled amounts of ionizing radiation to improve the safety and stability of food products6. During irradiation, energy waves break bonds inside the genetic material of organisms like pathogens and insects to kill them or stop them from replicating.

Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

September 21, 2016