Compare a low dose of radiation to a human with a low dose of radiation used in food treatment.

The emission or transmission of energy in the form of waves or particles across space or a material medium is known as radiation.

Low-dose treatment of food might be helpful or have no impact (up to\({\rm{1000}}\)gray). Sterilization or fungus protection, for example, are included in higher dosages. It can be advantageous to humans when exposed to low levels of radiation, but only at low doses. Hormesis is a biological word that refers to the human body's preference for low-level radiation. This allows for the creation of systems that let an organism repair itself more easily. The global average acceptable dosage from all sources of radiation, from cosmic to medical tests, is roughly\({\rm{2}}{\rm{.8 mSv}}\)per year.

Gray and Sievert physical units should be distinguished, as Sievert is a fixed unit by RBE, where RBE stands for relative biological effectiveness. So, while the same quantity of radiation that is regarded safe for food is presumably safe for people, the effect is unquestionably different.

Therefore, irradiation at low levels can be advantageous to food and humans, as well as the development of good mending mechanisms.