Food irradiation is a contemporary method of food preservation that utilizes controlled amounts of radiant energy to sterilize or preserve food. This physical process involves exposing packaged or bulk food items to gamma rays, X-rays, or electron beams. The effectiveness of irradiation in destroying microorganisms and pests relies on the principles of ionizing radiation, which disrupts DNA synthesis and inhibits cell division. Gamma rays, electron beams, and X-rays are commonly used as radiation sources for food irradiation. Factors such as the composition of the surrounding medium, water activity, temperature, freezing, and oxygen levels can affect the irradiation process. Food irradiation can be applied at different doses depending on the intended use, ranging from low doses for insect elimination to high doses for sterilization. While irradiation offers benefits such as extended shelf life, preservation of food characteristics, and minimal energy consumption, there are drawbacks to consider, including potential health risks from surviving pathogenic bacteria and concerns about nutritional changes and radiation-resistant microorganisms. It is essential to assess the quality of irradiated food in terms of chemistry, nutrition, microbiology, and toxicology to ensure its safety and acceptability.