Food irradiation uses ionizing radiation to enhance food safety and prolong shelf life without making food radioactive.
Food irradiation is a process that utilizes ionizing radiation to improve food safety and extend shelf life by reducing or eliminating microorganisms and insects, not making the food radioactive. For example, irradiation is used to treat produce like tomatoes and berries with emissions from cobalt-60, ensuring their freshness by killing spoilage-causing bacteria.
It is important to note that food irradiation does not compromise nutritional quality or alter the taste, texture, or appearance of food significantly. The technology has been approved in over 40 countries for various food types, including red meat, poultry, and vegetables, and can help increase crop production and reduce food spoilage.
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