Radappertization is a form of food irradiation that applies a dose of ionizing radiation, typically between 25 and 45 kilograys, sufficient to reduce the number and activity of viable microorganisms in food to the point that very few, if any, remain detectable by any recognized testing method, with the exception of viruses. Properly irradiated and packaged food treated this way shows no microbial spoilage or toxicity under any storage condition, and its resulting shelf life depends mainly on how well the packaging itself protects it. The term combines the word radiation with the name of Nicolas Appert, the French scientist credited with pioneering sterilized food preservation.
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