There are different processes used in various food irradiation facilities. The correct type of method and process needs to be tailored and carefully selected. Not all irradiation is equally effective with all products, which is no different than any other decontamination method used for food for human consumption.
The type of food and the possible contaminants are always the central consideration for the type of irradiation used. All food irradiation facilities will use methods that are ionizing, in other words, the process of converting atom and molecules to electrically charged ions is the basic process in use.
Gamma Rays
In the United States as well as in many international countries, gamma radiation is the method of choice used in food irradiation facilities. It is a very safe process that has been in use since the mid part of the 1950s, so there is a long history of extremely safe use of the technology.
This is a continual sterilization or irradiation process that allows the food to pass through a specialized chamber on a conveyor. In the chamber, the food is exposed to a gamma radiation source. The speed of the conveyor is matched to the exposure time required to allow the gamma radiation to damage the cell enzymes and DNA of any of the targeted contaminants on the food. This level of exposure is so low that it cannot irradiate the food, which means there is no risk to the consumer.
Specific Regulations
All facilities offering food irradiation services have to meet industry standards. In the United States, that means the standards set by the FDA as well as the USDA for food production as well as NRC (Nuclear Regulatory Commission) standards for radioactive material.
The amount of gamma radiation in any food facility is extremely small. There is no danger to workers, the surrounding community or to the environment in general. Additionally, all of these facilities are built with redundant safety requirements, making them incredibly safe to operate.