Electromagnetic radiation or particles carrying enough energy to strip electrons from atoms, creating ions. In food processing, controlled doses of ionising radiation from gamma rays, X-rays, or electron beams are used to kill pathogens, extend shelf life, control insect infestation in stored grain, and inhibit sprouting in potatoes and onions. Treated foods do not become radioactive, and the process leaves no chemical residue. International bodies including the WHO and FAO have confirmed its safety at approved doses, though labelling is required in many countries and consumer acceptance varies. Applications range from sterilising spices and herbs to pasteurising ground meat, offering a cold pasteurisation alternative to heat treatment.