Food irradiation is a method of food preservation in which foods are exposed to gamma radiation from Cobalt 60, Cesium 137 or an electron accelerator. The gamma radiation can sterilize or kill insects, and kill fungi and some bacteria that live in foods. Smaller doses can prevent sprouting or potatoes and onions, and delay the ripening of certain fruits. Irradiation can increase the storage life of some foods, allowing importers and distributors to ship foods further and store them longer. These foods do not become radioactive, but contrary to the conclusions of Health Canada, we believe that there are serious risks and drawbacks to the use of this technology.