Food irradiation (exposure with gamma rays, electrons or X-rays) is a procedure to destroy parasites, pests and bacteria to extend the shelf life of food.

Food irradiation has been used to treat food since more than 50 years and it is a good alternative to chemical treatment.

Mineral debris, typically silicates or bioinorganic materials such as calcite which originate from shells or exoskeletons, or hydroxyapatite from bones or teeth, can be found on most foods. These materials store energy in charge carriers trapped at structural, interstitial or impurity sites, when exposed to ionising radiation. Excitation spectroscopy has shown that optical stimulation of minerals releases charge carriers. It has subsequently been shown that the same spectra can be obtained from whole herb and spice samples and other foods using photostimulation. PSL measurements do not destroy the sample, therefore whole samples, or other mixtures of organic and inorganic material, can be measured repeatedly. PSL signals, however, decrease if the same sample is measured repeatedly.

• Fruit and vegetables including root vegetables
• Cereals, cereal flakes, rice flour
• Spices, condiments
• Fish, shellfish
• Fresh meats, poultry, frog legs
• Raw milk camembert
• Gum arabic, casein/caseinates, egg white
• Blood products

National permission could be different to the EU authorisation.