A technology that provides a specific dose of ionizing radiation from a source such as a radioisotope (e.g., Cobalt 60), or from machines that produce accelerated electron beams or x-rays. Doses for irradiation of food and material are: low, 1 or less kiloGrays (kGy), used for disinfestation of insects from fruit, spices and grain; and parasite disinfection from fish and meat; medium, 1-10 kGy (commonly 1-4kGy), used for pasteurization and the destruction of bacteria and fungi; and high, 10-50 kGy, used for sterilization of food as well as medical supplies (including IV fluids, implants, syringes, needles, thread, clips and gowns).

(Irradiation des aliments) A method of sterilization or preservation for packaged or bulk foodstuffs that destroys contaminants by ionizing radiation, by gamma-radiation from a Cobalt-60 or Cesium-1371 source, X-rays generated from a machine source operated at or below an energy level of 5 MV, and electrons generated from a machine source operated at or below an energy level of 10 MV.

The process of exposing food to radiation (rays of energy).