Irradiation for food items for their preservation is a proven technology world wide. Irradiation of food items work by disrupting the biological processes that lead to decay. In their interaction with water and other molecules that make up food and living organisms, radiation energy is absorbed by the molecules they contact. The reactions with the DNA cause the death of micro-organisms and insects and impair the ability of potatoes and onions to sprout. In India, BARC and DAE have capabilities for irradiating the food. They have established certain facilities for potatoes and onions. There is one commercial irradiation facility for medical products in Mumbai which can also be used for treatment of spices.