Food irradiation employs [ionizing radiation]() such as gamma rays, X-rays, or electron beams to eliminate pathogens and pests from food products. This process does not make the food radioactive; rather, it disrupts the DNA of the microorganisms, rendering them incapable of reproduction and survival. The technique is regulated by international bodies such as the [World Health Organization]() (WHO) and the [Food and Agriculture Organization]() (FAO).
