Irradiation is a physical treatment of food with high-energy, ionising radiation. It can be used to prolong the shelf life of food products and/or to reduce health hazards associated with certain products due to the presence of pathogenic micro-organisms.

The treatment may be applied for different purposes, such as:

• Prevention of germination and sprouting of potatoes, onions and garlic
• 
  
  
• Disinfestation by killing or sterilising insects which infest grains, dried fruit, vegetables or nuts
• 
  
  
• Retardation of ripening and ageing of fruit and vegetables
• 
  
  
• Prolongation of the shelf life and prevention of food-borne diseases by reducing the number of viable micro-organisms in meat, poultry and seafood
• 
  
  
• Reduction of micro-organisms in spices and herbs.

In practice, the use of this technique is rather limited although it is authorised in many countries.

Annual Report from the Commission on food irradiation for 2010

Annual Report from the Commission on food irradiation for 2009

Annual Report from the Commission on food irradiation for 2008

Annual Report from the Commission on food irradiation for 2007

Annual Report from the Commission on food irradiation for 2006

Annual Report from the Commission on food irradiation for 2005

Annual Report from the Commission on food irradiation for 2004

Annual Report from the Commission on food irradiation for 2003

Annual Report from the Commission on food irradiation for 2002

Report from the Commission on food irradiation from September 2000 to December 2001