Abstract: Food irradiation was a low-energy, safety and effective way of storing and processing foods, which was widely used in food industry. There are lots of advantages of irradiation in stored grain:appropriate dose of radiation could kill pests in stored grain, and does not affect the grain quality. Controlling the growing of some common pathogenic bacteria and toadstool, degrading the disease-causing mold. By acting on starch particles, irradiation could improve the nutritional quality and eating quality of grain. In addition, irradiation could delay the ageing of the grain, and the deterioration process, improving the shelf time and increasing the productivity of the grain. This paper combined the effect of irradiation in the field of food quality and nutrition, evaluated the advantages and disadvantages of food irradiation and the recognition process of irradiated foods among international institutions. In the end, some advices about the acceptance of the consumer and other related issues were gived in the field of irradiation.