Applying ionising radiation to food is a non-heat treated physical process that can be used to destroy certain micro-organisms in food. It can be used to prolong the shelf life of food products and/or to health hazards associated with the presence of pathogenic micro-organisms.

Doses lower than 10 kGy are usually used in food. The resistance to radiation of micro-organisms is well known and can be listed, from highest to lowest resistance, as viruses, bacterial spores, gram positive bacteria, gram negative bacteria, moulds and yeasts, and parasites. Apart from each micro-organisms level of resistance to radiation, there are several agents and factors influencing how lethal ionising radiation is, such as temperature and the activity of water in the medium. Generally, it can be stated that as these two parameters decrease, resistance to radiation increases.

Irradiated food is regulated by:

• Framework Directive 1999/2/EC of the European Parliament and of the Council on the approximation of the laws of the Member States concerning foods and food ingredients treated with ionising radiation, which deals with general and technical aspects of carrying out the process, labelling irradiated food and permits for irradiating such products.
• Implementation Directive 1999/3/EC of the European Parliament and of the Council on the establishment of a Community list of foods and food ingredients authorised for treatment with ionising radiation.

In accordance with Community legislation, irradiation of food products can only be authorised when:

- it is justified and necessary from a technological point of view;

- there is no danger to health and it is carried out according to proposed conditions;

– it is beneficial to the consumer;

- it is not used as a substitute for health and hygiene measures, or correct manufacturing and farming methods.

Irradiation of food products can only be used for the following purposes:

- reduction in the risk of illnesses caused by food products by destroying the pathogenic organisms;

- reduction in the deterioration of food products, slowing down or stopping decomposition and destroying the organisms responsible for the process;

- reduction in the loss of food products due to premature ripening, germination or the appearance of shoots;

-elimination, in food products, of organisms harmful to plants and vegetable products.

All irradiated products must be labelled, including those only containing a small quantity of irradiated products. Food control authorities have sufficiently reliable detection methods to force compliance with correct labelling.

The framework directive specifically demands or lays down that:

1. The treatment of a specified food product can only be authorised when there is a justified technological need, it doesn’t pose a health hazard, it is beneficial to consumers, and it is not used as a substitute for hygiene and health measures or for correct manufacturing and farming processes.
2. All irradiated food products, or ones containing irradiated food ingredients, must be labelled.
   3) Member States must ensure that analysis methods used to detect irradiated food are standardised and approved.
3. Food products, including those imported from third countries, can only be irradiated in authorised irradiation facilities.

in 1986, 1986 and 1998 the Scientific Committee on Food (SCF) expressed a favourable opinion on irradiating fruit, vegetables, cereals, starchy tubers (potatoes), seasonings and spices, fish, molluscs, fresh meat, poultry meat, Camembert made from raw milk, frogs' legs, gum Arabic, casein/caseinates, egg white, cereal flakes, rice flour and blood products. The SCF emphasised that irradiation of food must not be a substitute for hygiene measures.

These opinions were reviewed and confirmed in 2003. (Opinion on the irradiation of food)

Until then, the positive list only contained one single food category: «dried aromatic herbs, spices and vegetable seasonings».

However, other Member States of the EU permit irradiation of other food ( See list)

Food can only be treated in approved facilities: List of approved facilities in the EU for irradiating food.

In accordance with the framework Directive, food products treated with ionising radiation cannot be imported from a third country unless it has been treated in an irradiation plant authorised by the Community:

List of approved facilities in third countries for the irradiation of food.

Further information on food irradiation can be found on the web page of DGSANCO