Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiationcouldbe used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applications it could replace chemical sprout inhibitors, fumigants and chemical preservatives; in other cases it may have unique advantages e.g. in eradication of non‐spore‐forming pathogens in dry or frozen foods. Toxicological and nutritional evaluation has repeatedly confirmed the safety of irradiated foods. Effects on nutritional quality are frequently comparable with heat treatment and sometimes more conservative, particularly if oxygen is excluded. While food irradiation could be an alternative to chemical preservatives, misinformation has led to uncertainties as to its future.