Final answer:
The primary advantage of irradiating food is that it destroys microorganisms and insects and prolongs the shelf life of the product, without making the food radioactive or significantly changing its nutritional content at low dosage levels.
Step-by-step explanation:
The primary advantage of irradiating food is a) it destroys microorganisms and insects and prolongs the shelf life of the product. Food irradiation involves treating food with ionizing radiation to reduce pest infestation, prevent spoilage, and minimize the potential for illness caused by microorganisms. This process is considered controversial, as it is seen as superior by some due to its effectiveness compared to pasteurization, preservatives, and insecticides, but its safety is considered unproven by others. In terms of nutritional value, irradiation generally does not make the food radioactive nor does it significantly change the nutritional content at low dosage levels, which is contrary to what some might believe. However, high-level irradiation can lead to nutritional losses.