Irradiation treatment protects food from decay over long periods of time without the use of chemical preservatives.
Food irradiation is a process in which food products are exposed to a controlled amount ionizing radiation to kill harmful bacteria such as E. coli, Campylo-bacter & Salmonella.
It can also delay fruit ripening and help stop vegetables such as potatoes and onions from sprouting. And with some food, such as spices that are dried in the sun, irradiation kills bacteria without changing their flavors, aroma or color.
Pathogenic microorganisms cause millions of infections and thousands of hospitalizations every year. Irradiation will reduce, and in some circumstances eliminate, pathogenic microorganisms. Treating product with the maximum safe dose of irradiation allowed by the rule could result in a significant reduction or even the elimination of certain pathogens.
The technology has been successfully used to combat threats from foodborne diseases, control pest infestation of grains and extend the shelf lives of products
Irradiation has also been determined to be the only process that can be applied to a large variety of food products without spoiling the quality, flavor appearance or consistency in any way.
E-beam is an effective and efficient cold process that utilizes energy from electron or X-rays to target bacteria’s DNA, thereby destroying its ability to reproduce or live, and thus rendering it harmless
Food irradiation by electron beams and/or X-rays have been approved for its effectiveness and safety by a multitude of major government national agencies and world health authorities and should gain acceptance as a commercial reality.
Today, health and safety authorities in over 40 countries have approved irradiation of over 60 different foods, including grains, chicken, beef, fruits, vegetables -- and spices The FDA has evaluated the safety of this technology over the last 40 years + link to history & E.U.
According to FAO estimate; about 25% of all food worldwide is lost. Irradiation can help cut these losses while reducing chemical pesticides
Decades of research worldwide have showed that irradiation does not make food unsafe. Irradiation does not make it radioactive, because the food does not come into direct contact with the source of irradiation.
Food Irradiation is a processing technique that exposes food to electron beams or X-rays, and produces a similar effect to pasteurization, cooking or other forms of heat treatment.
Food irradiation is the use of ionizing radiation (E-beam, X-ray). If products are thin and/or boneless, electron-beam irradiation might be the perfect solution. Here, thin packages are conveyed beneath an electron beam, which has been generated by an accelerator.
In order to increase penetration and ensure uniform dose, products may be treated from both sides.
Package-related difficulties can also be surmounted.
IBA offers the broadest range of size and capacity in E-beam and X-ray equipment and processing systems that have operated successfully in industrial environments for more than 40 years.
Treatment may be applied for different purposes, such as:
- Prevention of germination and sprouting of potatoes, onions and garlic
- Disinfestations by killing or sterilizing insects, which infest grains, dried fruit, vegetables or nuts.
- Retarding of ripening and ageing of fruits and vegetables
- Prolongation of the shelf life and prevention of food-borne diseases by reducing or kill viable microorganisms in meat, poultry and seafood.
- Reduction of microorganisms in spices and herbs.
Food irradiation is a promising new food safety technology
Streamline your production with a solution adapted to your product & process needs:
The Rhodotron® is a recirculating accelerator where electrons gain energy by crossing a coaxial-shaped accelerating cavity several times.
The strengths of the Dynamitron® are its ruggedness & reliability together with its adaptability
