The technique of irradiation involves the exposure of infected plants or foods to low levels of high-frequency radiation (gamma or alpha rays). This method has been shown to be highly effective in killing off different microbes from bacteria to parasites, fungus, and even molds. The use of irradiation for food substances was approved in the US as far back as 1958. It is a procedure that is fully approved by all the necessary regulatory agencies and has been in practice for quite some time.
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