A low-energy form of sterilization of certain foods using ionizing radiation. Gamma rays from cobalt-60, X-rays, and electron beams are used to kill harmful moulds, bacteria, parasites, and insects. The use of irradiation also delays the ripening and the sprouting of onions and potatoes. Its use in the US was approved in 2000. In the UK, the Food Irradiation (England) Regulations 2009 lists the seven categories of food that may be irradiated (fruit, vegetables, cereals, bulbs and tubers, dried herbs, fish and shellfish, and (p. 201) poultry). For each the ‘maximum overall average dose’ that can be used is specified in units of kilograys (kGy).