What is the purpose of irradiation in food processing?

Irradiation in food processing is primarily used to kill microorganisms, which helps to prevent foodborne illnesses. By effectively eliminating bacteria, molds, and yeasts that can spoil food or cause disease, irradiation significantly prolongs the shelf life of perishable products. This method involves exposing food to controlled amounts of ionizing radiation, which disrupts the DNA of pathogens, thereby preventing them from reproducing and causing spoilage.

While there may be processes aimed at enhancing flavor, appearance, or texture, these are not the primary objectives of food irradiation. The focus is specifically on improving food safety and longevity, making the correct answer clear in its representation of the core purpose of this technique in food processing.