Foods subjected to irradiation to improve shelf life and eliminate harmful bacteria, insects, and other pests. Types of food that can be successfully irradiated include poultry meat and red meat, fruits, vegetables, and cereals. Regulations vary between countries as to which (if any) foods may be irradiated. The process leaves no radioactivity in the food, and treated products must carry the international radura symbol on their labels so consumers can identify them. Consumer acceptance varies, with spices and dried herbs the most widely approved category.