Electromagnetic radiation is widely used in food processing and can destroy microorganisms in foods. In the past few years, the microwave or radio wave region of the electromagnetic spectrum has been explored for possible use in food processing with successful results in microbial inactivation. Various food-processing methods are based on use of electromagnetic radiation energy; the most commonly used are radiofrequency, microwave, infrared, ultraviolet, visible light, and irradiation. Electromagnetic radiation is classified according to the wavelength and consequently the depth of penetration into the food. Traditionally, the nonthermal effects of the application of electromagnetic radiation refer to lethal effects without a significant rise in temperature as in the case of ionizing radiation. One of the effects of such quantum energy is the breaking of chemical bonds.