Infrared (IR) heating is the application of electromagnetic radiation (in the wavelength range of 0.78–1000 μm) to generate heat in the exposed materials. This generated heat energy can be used to achieve many desirable effects, including decontamination in foods. Of the various novel thermal processing applications presently under consideration, IR heating is the most promising for adoption in both small- and large-scale food processing plants. The technology shows great potential in various applications because of its inherent advantages, such as controlled, rapid heating and precise targeted application. Apart from surface heating of foods and dehydration of agricultural products, IR radiation could conveniently be used for decontamination and disinfection of food and food-contact surfaces. This chapter provides a comprehensive review of IR radiation and its applications with an emphasis on food decontamination. The chapter also covers selective heating, the synergistic use of IR radiation with other technologies, the impact of IR radiation on food quality, and finally future trends in research and development in this area.