PHYTOSANITARY TREATMENT OF SEAFOOD

Phytosanitary treatment with accelerated electrons and X-rays generated by electron accelerators is a process for the treatment of food products to extend the seafood shelf life, improve its microbial safety and provide the population with quality products.

When using complexes with electron accelerators, the treatment process is environmentally friendly, as only grid electricity is used without any chemicals and radioactive isotopes of Cobalt-60.

WHAT PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
Shrimps and Prawns
Tuna
Crabs and Lobsters

BENEFITS OF SEAFOOD IRRADIATION

  • Destruction of all pathogens, parasites such as salmonella, helminths, and others in treated seafood.
  • Reduction of antibiotics and hormones concentration in treated shrimps and prawns.
  • Extension of shelf life of treated seafood.
  • The products can be treated in any kind of packaging.
  • The only technology that enables to sterilize products in hermetically sealed packaging, which eliminates the risk of re-contamination and ensures quality assurance for the entire shelf life of seafood.
  • The cellular and molecular structure of seafood is not affected. Nutritional elements (vitamins, proteins, fats, amino acids) are retained for the entire shelf life
IONIZING RADIATION TECHNOLOGY
FOR SEAFOOD TREATMENT


Ionizing radiation (E-beam and X-rays) generated by electron accelerators is used for phytosanitary treatment of food products. E-beam/X-rays penetrate the product and effectively eliminate or
reduce the number of pathogens and parasites to required limits by inducing breaks in their DNA.

Ionizing radiation technology is a non-thermal treatment. Thus, the temperature of seafood to be irradiated can vary from -32°C to 4°C.

There is no residual radiation in the processed product as the treatment is done with low irradiation doses.


Irradiation by electron accelerators uses high energy of electrons and X-rays to eliminate pathogens, bacteria, helminths.