 Electromagnetic radiation covers a broad spectrum of wavelengths and includes sunlight, which is vital to life on Earth. The waves have different uses according to their energy. Radio waves enable us to communicate and share information. Microwaves cook our food. Infrared radiation warms us. Visible light illuminates our lives and is essential for food production. Ultraviolet radiation gives us suntans and bones strengthening vitamin D. X-rays enable us to diagnose and treat illnesses and to check our luggage. And gamma rays are used to sterilize medical equipment. Irradiation using X-rays and gamma rays can also be used to treat food. By choosing the right wavelength and dosage, these rays can prevent sprouting of vegetables like potatoes, maintain their freshness and taste, and destroy harmful bacteria that could be present in spices, meat or seafood. They also can rid fresh fruits and vegetables of insects that might otherwise hitchhike, spreading to other regions of the world, where they could have devastating effects on the environment and agriculture. Food irradiation involves shining electromagnetic rays or beams of electrons onto food. The energy is transferred at an intensity necessary to give the desired effect. It is a cold process, so spices retain their unique flavors and aromas that would be diminished by heating. It also avoids reliance on chemical methods, such as fumigation or pesticides, to combat bacteria, insects or other spoilage organisms. In addition, those irradiation beams pass through packaging, so the food remains protected from bacteria or insects after treatment and will remain fresh longer. Food irradiation offers a chemical-free and heat-free approach. It maintains fresh food quality, reduces the risk of foodborne diseases and prevents the spread of exotic insects through globalized trade.