Radappertisation is the application of ionising radiation to food at doses high enough to destroy essentially all spoilage microorganisms and pathogens, producing a shelf-stable product without heat. Named after the researcher who explored the concept, it represents the most intense of the radiation preservation treatments, going beyond lower-dose processes that merely reduce microbial loads. The food is exposed to gamma rays, X-rays, or electron beams in shielded facilities, and the treatment leaves no radioactivity in the food itself. Though technically effective, radappertised foods face regulatory restrictions and consumer resistance in most countries, so the process remains largely experimental. It illustrates the principle that radiation dose, not the technology itself, determines whether treatment merely extends shelf life or achieves commercial sterility.