Non irradiation and Irradiation

Food irradiation is a process by which food is exposed to a controlled source of ionizing radiation to prolong shelf life and reduce food losses, improve microbiologic safety, and/or reduce the use of chemical fumigants and additives.

 
In Chondroitin materials production, irradiation is used to control the microorganism purity.

Non-irradiation is the term compared to ‘irradiation’, and it means that the microorganism purity is controlled by strict cGMP management system and high technical production process and suitable facility, such as clearance area to reach the official standard, such as USP/EP.