Division 2

Food irradiation may be used only for the following purposes:

• to reduce the incidence of food-borne disease by destroying pathogenic organisms,

• to reduce spoilage of foodstuffs by retarding or arresting decay processes and destroying spoilage organisms,

• to reduce loss of foodstuffs by premature ripening, germination or sprouting,

• to rid foodstuffs of organisms harmful to plant or plant products.