INTRODUCTION: Exposure of food to radiation is equivalent to approximately 30 million chest x-rays. Food irradiation is the process of exposing food to a certain amount of ionizing radiation. This process began to be widely used in 1986, when the FDA gave the green light to expose almost all of our food to ionizing radiation. The purpose of this report is to explain food preservation methods, the history of food irradiation, the causes of the use of food irradiation, and the negative impacts of irradiation with appropriate solutions to mitigate them.I. TWO METHODS OF FOOD STORAGE: COLD STORAGE AND HOT STORAGE Due to the huge amount of harmful bacteria that can infect foods, it has become imperative to find effective ways to keep them safe. There are two main methods of preserving food, which are cold reserving and heat reserving. A- Cold Storage: Cold storage includes two main types of food storage which are: freezing and refrigeration and irradiation or cold storage. First, freezing and refrigeration are the most used and popular method of food preservation. This is because two main reasons. First of all, they do not alter the flavor of the food. Furthermore, meat and vegetables can be effectively frozen without any change in their texture. The main concept behind this method is to slow down or completely stop bacterial action. Secondly, food irradiation, or so-called food irradiation, uses ionizing radiation to primarily kill all bacteria that contaminate the food. The advantages of the cold pasteurization method are "it does not significantly change the characteristics of the food and does not cause a reduction in nutrient content" (Green, p2). Heat Preservation B: Heat preservation also includes two main categories, which are canning and pasteurization. First, people use canning as a method