In comparison with other modern and new processes, food irradiation seems to be relatively well studied. However, application in Germany and other EU countries seems to be very limited. The EU positive list has not been enlarged since many years (just herbs and spices) as different stakeholders didn't agree if there is a “technological need” for this treatment. If there is interest in understanding the reasons, I plan data collection and publication.
Most probably the fear of irradiation. Still people are cautious about the aftermath of IR treatment. As a Food Technologist, I also do not have clear understanding about the fate of IR into a food system. Although there is no report on health issue but it needs further confirmation or more study on health issue. The process is suitable for spices, potato and onion.
Dear Jasim, I appreciate your contribution very much. In Europe and many other countries, all the necessary investigations concerning food safety have been done. However, it is not well known and has to be available. One more reason for me to show some data. Please check this: http://ec.europa.eu/food/food/biosafety/irradiation/index_en.htm
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