Final answer:
True. Irradiation does indeed use radiation to destroy microorganisms such as insects and bacteria in food, as well as to slow the ripening process, extending the food's shelf life without making the food radioactive.
Step-by-step explanation:
The statement that irradiation uses radiation to destroy insects and bacteria and to slow ripening is true. Food irradiation is a technique that uses ionizing radiation to achieve these effects. The radiation creates free radicals and radiolytic products that can break apart the cell membranes of microorganisms like bacteria and insects, thus destroying them.
Additionally, it can slow down the ripening process of fruits and vegetables, allowing for an extended shelf life. There have been no observable negative short-term effects on humans from consuming irradiated food, though the long-term effects are still unknown. Despite some controversy, over 40 countries have approved the use of food irradiation, recognizing its potential to reduce spoilage and prevent illnesses without making the food radioactive.