#7. Some foods are exposed to radiation
Irradiation is the process by which food is exposed to a controlled amount of iodizing radiation in order to increase shelf life and kill harmful bacteria. Health Canada determines which foods may be irradiated, as well as the levels of treatment allowed and which products are exempt from indicating irradiation on packaging labels. The exempt products are potatoes, onions, wheat, flour, whole-wheat flour, whole or ground spices and dehydrated seasoning preparations. Canada’s Food and Drug Act allows for the irradiation of potatoes and onions to inhibit sprouting during storage. In the case of flour, irradiation is used to control insect infestation in stored food.