BUFFALO, N.Y. – Food irradiation is designed to reduce the risk of foodborne illness and preserve food.
According to the U.S. Food and Drug Administration, like pasteurizing milk and canning fruits and vegetables, “irradiation can make food safer for the consumer.”
Robert Ralyea, a senior extension associate with Cornell University’s food science department, said he believes the technology is sound.
“People have been eating irradiated food for a long time and they probably don’t even know it,” said Ralyea.
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