How does radiation help in reducing foodborne pathogens?

Radiation food preservation helps reduce foodborne pathogens by using ionizing radiation, such as gamma rays, to eliminate harmful bacteria, viruses, and parasites from food. This process disrupts the DNA of these microorganisms, preventing them from reproducing and causing illness. By applying radiation, the risk of foodborne diseases is significantly lowered while maintaining the quality and nutritional value of the food. It offers an effective and safe method for enhancing food safety without the need for chemicals or heat treatment.