Food Standards Agency
Friday 3 July 2009
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Listen to this siteradioactivity
Radioactivity has been around since the earth was created and it exists naturally in the atmosphere, soil, seas and rivers. It's also created by human activity during energy production and military operations. Inevitably some of this gets into the food we eat.
Radioactivity is invisible, tasteless and not mentioned on food labels. But levels in food are strictly monitored and controlled.
Principles for the assessment of prospective public doses.
Irradiation can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E. coli. It can also delay fruit ripening and help stop vegetables such as potatoes and onions from sprouting.In the UK, only correctly labelled irradiated herbs, spices or vegetable seasonings can be traded.
Below we answer some of your most frequently asked questions about radioactivity in food.
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