According to UN's FAO roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. The main causes of losses - up to 40% - are associated with damage by insect pests and bacterial spoilage of products during storage.
Food irradiation has a number of benefits, such as sprouting inhibition, slower ripening, it stops activity of insects, their larvae and all types of pathogens. This ensures food safety and increases its shelf life. Read ''Safety Standars'' (IAEA)