Final answer:
People may be concerned about the safety of irradiated food due to the potential formation of radiolytic products during ionization, which critics argue could be carcinogenic or otherwise harmful in the long term, although no negative effects have been observed, and regulatory bodies endorse the practice.
Step-by-step explanation:
One reason why some people may be concerned about the safety of eating irradiated food stems from the potential formation of radiolytic products during the ionization process. Although the food does not become radioactive, the ionization can lead to unstable molecules and free radicals which then form a variety of new chemical compounds. Critics argue that some of these compounds could be carcinogenic or otherwise harmful to human health, and there is uncertainty about the long-term effects of consuming irradiated food, especially in large quantities. However, it is important to note that low-level irradiation has not shown measurable chemical changes, and no negative effects have been observed from the small amounts of irradiated foods currently consumed. Additionally, authorities like the World Health Organization and the UN Food and Agricultural Organization endorse the practice as safe, weighing the potential hazards against the substantial benefits in food safety and preservation.