How safe is food irradiation?
Killing bacteria may eliminate food-borne illnesses, but concerns persist.

More than 300,000 people become sick from food-borne illnesses each year in the U.S., and almost 5,000 of those die. Could food irradiation make the food supply safer? In this column, I’ll take a closer look at this hotly debated form of cold sterilization.

What is food irradiation?

Food irradiation is the process by which energy is used to kill bacteria, including E. coli, in a variety of foods ranging from meats and poultry, to fruits and vegetables, to spices. It is the same as energy used in microwave ovens. This process, approved by the U.S. Food and Drug Administration, has been used in this country since 1972. Not only does it kill bacteria, but irradiation can also extend the shelf life of produce, making fruits and vegetables less susceptible to spoilage.

Source: msnbc.msn.com