[en] This bibliography contains citations concerning the principles, methods, and results of using ionized irradiation to preserve grains and foods through reduction of spoilage and infestation. The citations cover irradiation chemistry as it affects food wholesomeness, nutrition, and changes in food value. Irradiation methods include sources of irradiation, primarily gamma rays, and dosage for specific foods. Many articles reference public health and safety, studies of effect of irradiated food on laboratory animals, and associated standards and legislation. (This updated bibliography contains 338 citations, 13 of which are new entries to the previous edition.)