Vegetables are often contaminated with pathogenic bacteria (e.g. Salmonella, E. coli, and Listeria) as well as fungi and mycotoxins (e.g. Aspergillus). Consuming unprocessed vegetables may expose individuals to foodborne illnesses, severe infections and complications due to the potential presence of harmful bacteria.

Demand for vegetables is rising globally, therefore effective preservative techniques are needed. Food irradiation is a successful technique not only in ensuring the microbial safety but also in increasing the shelf life of foodstuffs without compromising their quality.