Which statement accurately explains why irradiation can be attractive for prolonging shelf life of fresh produce compared with thermal processing?

Irradiation reduces surface and internal microbial loads without applying heat, so it can extend shelf life while causing minimal changes in texture and flavor relative to thermal treatments

Irradiation works by inducing dehydration similar to drying, which removes water and therefore prevents microbial growth while leaving produce chemically identical to fresh

Irradiation sterilizes produce so completely that it no longer requires packaging, refrigeration, or any subsequent handling controls

Irradiation converts sugars into artificial sweeteners in situ, which both preserves and improves sensory quality without killing microbes