The application of ethylene oxide to sterilize dry foodstuff additions proved to be a source of danger both for the personnel of the food preservation industry and for the consumers due to the residue of some chemicals and toxic reaction products which can not be removed from the foodstuff. A more advantageous and less harmful alternative for the reduction of the number of germs is offered by using ionizing radiation. Based on a great number of references, the applicability and effectiveness of radicidation for the preservation of spices, dry vegetable powders, sugar, thickening materials, protein and enzyme products were confirmed. Regarding the economic aspects, this method can be compared with the traditional chemical treatment. Commercial licenses have been issued by the health organizations of 12 countries.