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Authors

  1. Parnes, Robin Brett MS, MPH
  2. Idell, William C. MS
  3. Anastasia Kanik, Audrey L. MEd, RD
  4. Lichtenstein, Alice H. DSc

Abstract

Food-borne illness is a major source of morbidity and mortality. Irradiating food is a tool that can safely and effectively reduce illness from food-borne pathogens. It can also extend the shelf life of many different kinds of foods and reduce losses resulting from spoilage.