摘要：Irradiation, a process that exposes
products to ionizing radiation,
can control or reduce microbial
pathogens (illness-causing bacteria,
parasites, and fungi) and can extend
the shelf-life for some perishable
food products, such as potatoes and
strawberries. In the United States,
irradiation is approved to control
insects in foods, delay ripening and
sprouting in fresh fruits and vegetables,
decontaminate spices and
dried vegetable seasonings, and
control or reduce foodborne
pathogens in pork and poultry.
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