PHYTOSANITARY TREATMENT OF chicken meat


A high level of quality of life of the world's population depends, among other things, on high-quality food. The use of ionizing radiation technology to reduce the level of pathogens in poultry products creates conditions for the stable growth of the industry and ensures safety of food circulation.

The processes of chicken meat production carry a risk of contamination with bacteria such as E. Coli, Salmonella, Listeria and Wax bacillus, and other pathogens that cause foodborne diseases and lead to various infections.

FOOD SAFETY AND QUALITY

Irradiating food has the same benefits as when it is heated, refrigerated, frozen or treated with chemicals, but without changing the temperature or leaving residues. The technique controls spoilage and food-borne pathogens or insect pests without significantly affecting taste or smell.

Source: IAEA

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TREATMENT TECHNOLOGY BY IONIZING RADIATION

Radiation by electron accelerators uses high energy of electrons and X-rays to induce breaks in DNA of pathogens, and thus kill them.

The temperature of irradiated poultry products can be from -24°C to 5°C. The products can be treated in any kind of packaging.

Irradiation by electron accelerators uses high energy of electrons and X-rays to induce breaks in DNA of pathogens, and thus kill them.

BENEFITS OF CHICKEN MEAT IRRADIATION

  • Guaranteed elemination of all pathogens
  • No recontamination when products are processed in sealed packaging
  • Guarantee of quality for the entire shelf life of treated products
  • Cellular and molecular structure of chicken meat is not affected. Micro and macronutrients (vitamins, proteins, fats, amino acids) and minerals are retained.
  • Partial reduction of the content of antibiotics and hormones in the product
  • No residual radiation in the product after treatment

COMPLEXES FOR CHICKEN MEAT TREATMENT
TREATMENT OF BULK PRODUCTS
Treatment of products in one layer
TREATMENT OF PALLETIZED PRODUCTS
Dimensions up to
1600Х1200Х1200 mm