Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, and insects before it’s shipped for consumption. It’s a controversial process with lots of supporting science from both sides of the argument.

Wenonah Hauter is Executive Director of Food & Water Watch and Author of the book Zapped! Irradiation and the Death of Food. Food irradiation has been around for a long time. It started out in the 1960s. Even now very little food had been irradiated. Most think it didn’t take off and won’t happen should we still be concerned haven’t we rejected the idea?

Clip Contained Within This Segment:
“Are Anti-Irradiation Groups Making Our Food Less Safe?”
John Stossel — Correspondent for ABC News’ 20/20