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Irradiation kills bacteria and other harmful organisms without affecting the food that is being exposed. This way the food does not have to be boiled or heated to the point of cooking or otherwise damaged. Irradiation can also reduce the necessity for chemicals and other artificial preservatives. Irradiation can be used with foods that are typically difficult to disinfect any other way such as raw meats, fish, fruits and vegetables which can carry salmonella, e. coli, and other harmful organisms.

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