Radiological safety
Radioactivity has been around since the earth was created and it exists naturally in the atmosphere, soil, seas and rivers. It's also created by human activity during energy production and military operations. Inevitably some of this gets into the food we eat.
Radioactivity is invisible, tasteless and not mentioned on food labels. But levels in food are strictly monitored and controlled.
Find out more
Irradiated food
Irradiation can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E.coli. It can also delay fruit ripening and help stop vegetables such as potatoes and onions from sprouting.
Radioactivity in food: your questions answered
Below we answer some of your most frequently asked questions about radioactivity in food.
Radiological safety of food research
Information about research programmes that establish the levels of radioactivity that may be present in food and investigate food safety aspects of radioactive waste disposal, to ensure consumers are protected.
Radiological surveillance
Radioactivity, like any other contaminant of food, needs to be monitored to ensure that food safety is not compromised and consumers are adequately protected.