<p>Ionizing radiation technology, as a new food processing method, has demonstrated significant advantages in the food industry due to its efficient sterilization, convenience, speed, and environmental friendliness. This paper provides an in-depth analysis of ionizing radiation technologies such as X-rays, gamma rays, proton beams, and ion beams, as well as their impact on food processing. It focuses on exploring the mechanisms underlying the application of ionizing radiation technologies in food processing and outlines their current status and advantages in practical applications. In detail, it elaborates on the impact of different ionizing radiation technologies on the freshness and quality of food after processing and explores their application prospects in areas such as food quarantine, sterilization, preservation, and quality improvement. It summarizes and analyzes the varying degrees of impact of ionizing radiation on the nutritional components, quality, and microorganisms in food and analyzes the mechanism of ionizing radiation’s impact on various nutritional components in food, including protein, polysaccharides, fat, and moisture. Furthermore, it highlights the latest advancements in the characteristics of advanced irradiation sources such as proton beams and heavy ion beams, as well as the synergistic effects of composite technologies. Ionizing radiation technology has enormous potential in the food processing field, and with its continuous development, it will become an important tool in the modern food industry.</p>