Food Irradiation as Sanitary and Phytosanitary solutions

Food irradiation is a process by which foodstuffs are exposed to a controlled amount of ionizing radiation so as to kill harmful bacteria like E. coli, Campylo-bacter & Salmonella.

It can also delay fruit ripening and help prevent 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 flavor, 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 products at the maximum safe dose of irradiation set by regulations could result in a significant reduction or even the elimination of certain pathogens.

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.

E-Beam and X-ray food treatment

E-Beams have been successfully used to combat threats from foodborne diseases, control pest infestation of grains and extend the shelf life of products.

X-rays are the latest technology introduced together with the development of high power Electron beam accelerators. Thanks to their high penetrating properties, X-rays can pass through thick food and allow treatment plants to be designed for pallet treatment.

 
 

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