What is another term for food irradiation?

Food irradiation is commonly referred to as "cold pasteurization." This term is used because the process involves exposing food to ionizing radiation, which effectively kills or inactivates harmful microorganisms and parasites without significantly raising the temperature of the food, thus maintaining its quality and shelf life. This method can help to extend the preservation of food products and reduce the risk of foodborne illnesses.

The other options—heat treatment, chemical preservation, and natural curing—refer to different food preservation methods. Heat treatment involves cooking or using heat to eliminate pathogens. Chemical preservation involves adding substances to food to inhibit spoilage. Natural curing typically refers to traditional methods of preserving food using natural substances, such as salt or sugar; these processes are fundamentally different from the radiation process used in food irradiation. Understanding these distinctions clarifies why "cold pasteurization" is the correct terminology for food irradiation.