Some of the benefits of food irradiation include:

• Eliminates pathogens and microorganisms without introducing foreign substances or affecting flavor or freshness.
  
• Significantly reduces or completely avoids the use of fumigants and chemical preservatives, thus reducing costs and minimizing consumption of toxic substances.
  
• Prolongs commercialization time of the product, making it possible to export over longer distances.
  
• Slows ripening and reduces sprouting.
• Greatly improves the phytosanitary quality of foods.