Irradiation of Food

The radiation emitted by some radioactive substances can be used to kill microorganisms on a variety of foodstuffs, extending the shelf life of these products. Produce such as tomatoes, mushrooms, sprouts, and berries are irradiated with the emissions from cobalt-60 or cesium-137. This exposure kills a lot of the bacteria that cause spoilage, so the produce stays fresh longer. Eggs and some meat, such as beef, pork, and poultry, can also be irradiated. Contrary to the belief of some people, irradiation of food does not make the food itself radioactive.