Edible insects attracted a great deal of Western interest in recent years due to their nutritional and environmental advantages, such as low levels of greenhouse gases emission. Insects have high food-to-biomass conversion efficiency, quick growth rate, enormous variety and worldwide distribution, although, until now, there is a limited amount of data on the perception and consumption of insects. By means of irradiation, different kinds of food products are exposed to certain types of radiation (electron beams, gamma and or x-rays) mainly to kill germs without harming the substance under disinfection or making it radioactive. The aim of the present article is to review important aspects of this innovative type of food highlighting that, although insects are unlikely to be consumed raw, edible insects may benefit from the use of irradiation as a measure for food safety.