Abstract: Food irradiation is the process of exposing food to ionizing radiation at different doses in order to disinfest, sterilize, or preserve food. Administered hygienically at low doses, it extends shelf life and delays the ripening or sprouting of fruits and vegetables. At higher doses, it eliminates insects, moulds, bacteria and other potentially harmful micro-organisms that cause spoilage in foods. In today�s increasingly densely populated world, where half of the global population lives in near-starvation conditions, the provision of sufficient and safe food is a high priority concern. Irradiation is a safe and effective method of food preservation used in many countries around the world. The present study examines the effects of the fast-growing irradiation technology on nutrition and health.