I- Food irradiationA- History of food irradiation: before 100 years, the process of food irradiation was discovered, however, in the second half of the last century it was considered a safe way to treat food. Furthermore, the first half of the 20th century was called the era of inventors, so called because at that time the facilities were not capable of implementing the food irradiation process. This has been attributed to a lack of advanced technological capabilities. B- Adverse Impact of Food Irradiation: The process of food irradiation can produce harmful cancer-causing chemicals. Another disadvantage of irradiating foods is that it decreases their nutritional value and causes damage to the kidneys and chromosomes. Furthermore, food irradiation will leave some radiation-resistant bacteria that will multiply, and food irradiation will eventually become ineffective. The doses of irradiation destroy the bacteria that cause viruses, botulism and prions. Not only does irradiated food cause health problems, but its factories produce toxic waste that causes chronic illnesses in workers. This problem adds to the already radioactive waste that is destroying our atmosphere and causing global warming. C- Positive Impact of Food Irradiation: One of the few positive impacts is that irradiated food can be kept fresh for a longer time, which makes transporting food easier to reach longer distances in remote areas. Furthermore, the change in taste and texture of irradiated foods is irrelevant. Other solutions should be found to avoid its negative impacts. II-Other alternative solutions: A-Freezing: Freezing is one of the oldest ways to preserve food. The former discovered that cooling food could prevent it from spoiling. Nowadays, from... paper medium... to dry the water in food to make it last longer. Dehydration of food occurs by removing water molecules or moisture from the food, which prevents the growth of bacteria. Between 80 and 90% of the moisture is removed from fruits and vegetables. Therefore dehydrated food weighs less than non-dried food, for example 20 pounds of apples reduce to 2 pounds if dried, as do beets. It is useful for hiking, camping and backpacking. There are three methods of dehydration. The first way is to expose the food directly to the sun on a hot day at 30 degrees Celsius. The second way is to put the food in the oven and leave it until it dries, but it is not safe in homes due to the presence of children. Last but not least is using a food dehydrator which is an electric dryer that takes less time to dry the food and is cost-effective compared to the oven.