What are the advantages and disadvantages of irradiation?

Irradiation is the exposure of food to radiation. Scientists expose foods to x-rays, gamma rays, or high-voltage electrons to prevent spoilage. This process kills bacteria and other pathogens. Research demonstrates that irradiation can prevent foodborne illness. For example, irradiation can stop the growth of E. Coli and Salmonella. The benefits of irradiation include reducing pathogens in food and slowing down the food’s deterioration. The nutrient loss is comparable to nutrients lost during cooking. The US government has approved the use of irradiation as a safe food processing technique. However, irradiation can pose consequences to the food industry. Organisms may eventually become resistant to irradiation and result in super strains—pathogens that are hard to kill. For example, irradiation is not effective against the Norwalk virus. In addition, this process only works for some foods. Fruits and vegetables become mushy when exposed to radiation.

Based on my research, irradiation is a safe technique that prevents food spoilage and subsequently prevents illness. However, even though this technique extends the shelf life of food, I think scientists need to do more research. I would opt for organic foods whenever possible.