» Foods that have been exposed to ionizing radiation have second-rate nutrition and "counterfeit freshness." Irradiated fats tend to become rancid. Even at low doses, some irradiated foods lose 20% of vitamins such as C, E, K, and B complex. Because irradiation breaks down the food's cell walls, accelerated vitamin losses occur during storage--up to 80%.
» Ionizing radiation knocks electrons out of atoms and creates free radicals. These free radicals react with food components, creating new radiolytic products, some of which are toxic benzene, formaldehyde, lipid peroxides and some of which may be unique to irradiated foods. No one knows the long term impact of eating unknown quantities of these damaged foods. Studies on animals fed irradiated foods have shown increased tumors, reproductive failures and kidney damage. Chromosomal abnormalities occurred in children from India who fed freshly irradiated wheat.
» Radioactive water escaped from an irradiation facility and get poured into drains that emptied into the public sewer system, which can cause Environmental Hazards.
» Irradiation doesn't kill all bacteria; those that survive are radiation-resistant. Eventually these bacteria will require higher doses of radiation. Irradiation doesn't kill the bacterium that causes botulism, or viruses. It can't be used on dairy products, a major source of food poisoning.
» Irradiation changes the chemical formula of the material as it changes chemical structure of the material little bit.