Food irradiation is a food safety and preservation technology, similar to pasteurization.  While pasteurization uses heat to kill microorganisms, irradiation uses a form of energy called ionizing radiation.  The process involves exposing food, either in bulk or packaged, for a specified amount of time to gamma rays.  It is similar to ultraviolet (UV), visible and infra-red light, microwaves and radio waves used for communication.  The effects of irradiation on the food and on animals and people eating irradiated food have been studied extensively. Irradiation is a safe and effective tool that can help to prevent many foodborne diseases.

CPMA has developed a fact sheet to raise awareness among its members about irradiation.  Any imported irradiated food must also be approved for irradiation in Canada, and must comply with the relevant regulations, including labelling requirements.  CPMA also advocates the use of irradiation for the preservation of plant health and to deter plant disease spreading from one area to another.