Organization of the radiation of food hygiene safety joint expert committee on identification of at the beginning of the eighties of the last century for the United Nations Food and Agriculture Organization (FAO) and the World Health Organization, the International Atomic, 10kGy1 mrad) dose within the radiation of any food, through a large number of health and safety experiments show that, after irradiation of food peace can edible, will not cause the nutritional and microbiological aspects.

Irradiation sterilization, the biggest advantage is can completely destroy microorganisms and prevent plant diseases and insect pests, and ray strong penetrating power, do not open the package in disinfection. In addition, storage time of irradiation sterilization can prolong food and agricultural products, such as three years after irradiation of food not insects, mildew, potatoes and onions after irradiation can prolong the storage period of 6-12 months; meat food irradiated, the eradication of all fungus, Escherichia coli and other bacteria.

According to statistics, in 2003, 38 countries and regions around the world have approved of 548 kinds of food and condiments available irradiation treatment, including 1986 after irradiated food was approved the total reached 392. The 1983 FA O/WHO Codex Alimentarius Commission (CA C officially issued the irradiated food general regulations "to eliminate the barriers to international trade in food irradiation from the law.