The Food and Drug Administration approved the use of irradiation to kill pathogens in shellfish. In a step requested by the National Fisheries Institute, FDA said there are no health risks so the process can be used on “raw, frozen, cooked, partially cooked, shelled or dried crustaceans. It also covers cooked or ready-to-cook crustaceans processed with spices or small amounts of other food ingredients,” according to the Portland Oregonian.
Food and Water Watch said in a statement “irradiation continues to be used as a crutch by FDA as a substitute for hiring more inspection personnel and investing in a robust laboratory system that would prevent unsafe seafood from entering the marketplace.”