What are the Toxicological Implications of Irradiation in Food?
Irradiation is commonly used to preserve foods by killing bacteria and other pathogens. However, concerns have been raised about the potential formation of toxic byproducts due to irradiation. Studies have shown that while some chemical changes occur, the levels of harmful substances produced are generally low and considered safe for consumption by regulatory bodies like the World Health Organization (WHO) and the Food and Drug Administration (FDA).
