Food irradiation 

What is food irradiation?

When food is irradiated, it's exposed to ionising radiation, either from gamma rays, a high-energy electron
beam or x-rays. These rays are similar to microwaves. They pass through the food just like in a
microwave, but don't heat it up to any significant extent.
Irradiated food is not radioactive and you can't get sick from eating it – it is as safe and healthy as non-
irradiated food.
In Australia and New Zealand, the main technological purpose for using ionising radiation is to control the
spread of pests like fruit fly. In other countries it can also be used to kill dangerous bacteria and
microorganisms that cause food poisoning, like Salmonella, Campylobacter and E. coli, or as a way to
prolong shelf life.
Safety
Irradiation has been used as a way to keep food safe since the late 1950s and is one of the most
extensively studied methods of food processing. Research from around the world has continually shown
that it is safe. It has been thoroughly examined by FSANZ and other food safety agencies internationally,
the World Health Organization, the Food and Agriculture Organization of the United Nations and most
recently the European Food Safety Authority (EFSA).
Food quality
Irradiation at the levels allowed in the Code won't change the taste, texture or appearance of food. Any
changes to the nutritional quality of treated food will be minimal. In fact, any changes made by irradiation
are so minor that it is not easy to tell if a food has been irradiated.
Labelling of irradiated food
Any food that has been irradiated, or contains irradiated ingredients, must be labelled that it has been
treated with ionising radiation. This requirement applies to packaged and unpackaged irradiated foods.
If the food is not normally required to be individually labelled – like fresh fruit and vegetables – then the
labelling must be displayed close to the food.
See irradiation labelling for more information.
Regulation of irradiated food
Before food can be irradiated it must be approved by us. We do a safety assessment based on best
practice, internationally accepted risk analysis principles that looks at:
 the technological need for the treatment
 the safety of the treatment
 effects on food composition
 any changes to the nutritional quality of the food.
We don't allow irradiation to be used to clean up food that is already unsafe or unsuitable for human
consumption.
What foods can be irradiated In Australia and New Zealand?
In Australia and New Zealand, irradiation is approved for use on fresh fruit and vegetables, plus herbs
and spices (and herbal infusions). Fresh fruit and vegetables can only be irradiated to treat for pests.
Herbs and spices (and herbal infusions) can be irradiated to treat for pests, to control sprouting and
weeds and for bacterial decontamination.
The permissions we have in place, including the level of ionising radiation that can be used, apply to
these foods whether or not they have been grown domestically or imported from other countries.