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

• A. 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
• B. Irradiation works by inducing dehydration similar to drying, which removes water and therefore prevents microbial growth while leaving produce chemically identical to fresh
• C. Irradiation sterilizes produce so completely that it no longer requires packaging, refrigeration, or any subsequent handling controls
• D. Irradiation converts sugars into artificial sweeteners in situ, which both preserves and improves sensory quality without killing microbes

Answer: (A)