The origin of food irradiation, we can say, is associated with the work of German physicist Wilhelm Conrad Roentgen published as early as 1895 that produced electromagnetic radiation having wavelengths corresponding to the ones nowadays known as X-Rays.

1896 - The discovery of radioactivity (Becquerel) 

1905 – U.S. Patent #788.480 is granted to use Thorium and UK Patent #1.609 using alfa, beta and gamma rays for the processes of food preservation.

1909 – U.S. Patent #924.284 is granted to use X-Rays on eggs, larvae and pulp of the tobacco beetle (Lasioderma serricorna)

1921 – Benjamin Schwartz publishes work on pork preservation using X-Rays to eliminate Trichinella spiralis. see document

1940 – The U.S. Armed Forces start food irradiation tests

1963 – U.S. government approves irradiation to control insects in wheat and flour.

1964 – U.S. government approves irradiation on tomatoes

1970 – NASA adopts irradiation to sterilize food for astronauts

1973 – Published in Brazil the Decree #72718 that regulates the general standards for food irradiation

1999 – World Health Organization publishes report stating that the use of radiation of food is safe up to the dose of 10 kGy

2001 – ANVISA (National Agency of Sanitary Vigilance) publishes the RDC #21 that approves the Technical Regulation for Food Irradiation, annexed to this Resolution

2007 – The Ministry of Agriculture publishes Portaria #04 (Official Letter) for a public consultation-draft proposal of a normative guide for the use of irradiation as a phytossanitary treatment regarding to quarantine measures.