Irradiation preservation is an effective method for storage of the intact cooked Huanghe carp at room temperature. The experiments have shown that for the Huanghe carp irradiated with 6—8 kGy ,60,Co γ-rays, their microbiological index conformed to the National Food-Health Standard and nutritional composition and contents of amino acids were comparable to those of the carp unirradiated. No effect on growth and development of animals feeded with irradiated carp was observed within 90 days animal feeding experiment. No obvious change in micronucleus and chromosome aberration were found and Ames tests were all negative. Also there was no abnormal alteration found in blood assay, internal organ observation and pathological examination.