This document discusses food preservation using ionizing radiation, known as irradiation. It describes how irradiation can inhibit sprouting in vegetables, delay fruit ripening, kill insects in foods, and reduce or eliminate spoilage microorganisms in meat. Gamma rays and electron accelerators are sources of ionizing radiation. The food irradiation process involves conveying packaged food through a chamber with a cobalt-60 source to expose it for a predetermined time based on the desired radiation dose. Irradiation doses between 0.5-5 kGy are used to eliminate pathogens, while higher doses up to 50 kGy can achieve bacterial sterilization. Irradiation of fish and shellfish at doses of 1-5 kGy can provide disinfestation and extend