Exposing foods to gamma rays, x-rays or other radiation extends their shelf life by destruction of microorganisms, inhibition of sprouting, and delay of ripening. Some meats, chicken, and vegetables are irradiated. Foods served in restaurants or schools may be irradiated. The problem with irradiation is that vital nutrients, especially antioxidants and fat-soluble vitamins, are destroyed. There’s no label to tell you if a food has been irradiated.