By effectively reducing or eliminating [pathogens](), irradiation helps to mitigate the risk of foodborne illnesses caused by bacteria like [Salmonella](), [Escherichia coli](), and [Listeria monocytogenes](). This is particularly important for high-risk food items such as poultry, seafood, and fresh produce. By reducing pathogen load, irradiation can also decrease the incidence of foodborne outbreaks, which are a significant public health concern.
