Irradiation is a comparatively new method, one method among many, of safe food preservation. It is, however, the only method (apart from ultra-high pressure) of pasteurising without use of heat, and can therefore be valuable in a limited number of cases; for example, soft fruits and prawns, where quality is retained better than in heat pasteurisation. It is a controversial technique but, despite media scare stories, tests show that it is a safe and reliable process.
Whether, and to what extent, it will be used for any particular food in a country will depend on govermental approval, economics and public acceptance.
As irradiated foods come on the market, so long as there is a continuing public demand for unirradiated versions they will obviously continue to be marketed alongside the irradiated versions. But where the quality and safety of the irradiated products prove superior, and the economics are viable, concerns will in time disappear. This is exactly what happened a few generations ago when similar concerns were expressed about permitting pasteurisation of milk; yet today people happily and safely drink pasteurised milk. No doubt the same will occur with acceptance of irradiated foods in the future.
