Pressure is likely to increase on Europe to lift restrictions governing irradiated food following a report from the US Institute of Food Technologists which claimed it to be a "proven, beneficial method of improving the safety of food supply and poses no human health threat"
The report, Irradiation and Food Safety, addresses "misleading claims" that irradiation produces carcinogenic by-products, is harmful to the environment, substantially reduces food macro- and micro-nutrients, and that its use allows "sloppy practices" elsewhere in the food chain.
Instead, it supports using it to "turn off'' pathogens, maintain quality and increase shelf-life "as part of an effective overall food processing system". It also calls for more research into pathogen reduction protocols; inactivation of viruses in ready-to-eat foods and fruits and vegetables; and the irradiation of packaged meals.
Irradiation is widely used in the US , however in Europe its use is limited mainly to the treatment of herbs and spices. Irradiation can only be carried out in approved facilities and irradiated products must be clearly labelled.