Abstract
Irradiation is an effective and safe method of food preservation, as it reduces spoilage, improves food hygiene, and extends shelf life. In October 2013, experts from Asia and Pacific Region gathered in Kuala Lumpur, Malaysia to share information on the application of food irradiation. The participants of the meeting discussed and analyzed the strengths and weaknesses of food irradiation with a view to sustainably continue the activity in the participating countries. The latest information in the Asia/Pacific Region regarding regulations, irradiation facilities and quantities irradiated is provided in this paper. The current status of food irradiation is reviewed and compared with the United States of America (USA) and European Union (EU). Activities on of food irradiation at commercial scale have increased significantly in these countries during last few years. Attention is also focused on the phytosanitary treatment of fruits and vegetables. Possible reasons for slow adoption of food irradiation and points to enhance the technology are also outlined.
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