Regulation of food safety risks: the case of food irradiation in Japan

As risk analysis becomes more important in the promulgation of international and domestic standards, scientific data and the utilization of this data as a foundation for regulations is fundamental in determining these standards. Over the past 20 years, the scientific understanding of food irradiation technology has increased significantly regarding the impact of the technology on various types of food and the potential applications. As a result, the World Health Organization (WHO), Food and Agricultural Organization (FAO), and International Atomic Energy Agency (IAEA), acting together, announced a standard on the benefits of food irradiation in early 1980s. Despite the consensus amongst international organizations regarding the benefits of food irradiation, individual countries have not been as eager to promote this technology. Japan began an initial investigation into the applications of food irradiation over 30 years ago, yet today prohibits irradiation except for the potato. This paper examines the history of research and regulation on food irradiation in Japan, and how scientific information and other factors have influenced its regulatory policy. These factors, including industry willingness, regulatory structure and perception, are not outside exerting force on the regulations of this technology, but rather are inherently a part of the regulatory process itself, and lead to a 'vicious circle' of rigidity that closes off the opportunity to incorporate new scientific and technical information as it arises.