Vitamin loss is comparable in irradiation to that caused by other techniques of food processing.
Food is exposed to radiation during the irradiation process, but it never touches the energy source and does not become radioactive. Like luggage does not become radioactive after going through an airport security checkpoint, the energy and kind of radiation used to irradiate food is sufficient to kill pathogenic bacteria but does not render the food radioactive.
Irradiated food should be handled the same as any other perishable food. Irradiation eliminates 99.9% or more of dangerous germs, including Salmonella and E. coli 0157:H7. It lessens spoilage germs, although it does not completely eradicate them. To prevent the growth of spoilage microorganisms and preserve the quality of the food, meat and poultry should still be refrigerated. Irradiated foods contain no chemical residue as a result of the irradiation process.
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