Ionising radiation of foods and food ingredients is a physical technique used for several purposes, e.g. to reduce the incidence of food-borne diseases by reducing pathogenic organisms, to reduce loss of food by premature ripening, germination or sprouting and to get food rid of organisms harmful to plant or plant products.
Ionizirajuće zračenje hrane i sastojaka hrane fizička je tehnika koja se upotrebljava za nekoliko svrha, npr. radi uništenja patogenih organizama s ciljem smanjenja pojave bolesti koje se prenose hranom, radi smanjenja gubitka hrane zbog prijevremenog zrenja, klijanja i proklijavanja, te radi uklanjanja iz hrane organizama opasnih za biljke ili biljne proizvode.