Irradiation is the process of exposing an object to radiation, notably gamma radiation, for a variety of purposes. In the context of food safety, irradiation is a technology that uses ionizing radiation to kill germs that can cause food poisoning and extend the shelf life of foods by reducing or eliminating microorganisms and insects. Irradiation can make food safer for the consumer, and it does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. The process happens after a food is produced and packaged, and the food enters a chamber where it is exposed to a specific amount of radiation. The radiation penetrates the food and kills germs or prevents them from multiplying, and it does not linger in the food. Irradiation can serve many purposes, including the prevention of foodborne illness, slowing down the aging of foods, and allowing for the shipping and storage of grains and spices over long distances.