ATOMS FOR FOOD LABORATORY

Types of Food Products;Average Acceptable Irradiation Dose (kGy);Mode; Shelf life extension; Positive Effect

1) Deep frozen aromatic herbs;10; E-beam/X-Ray; by 3 years; Reduction or complete elimination of pathogens, insects and their larvae, possible treatment in hermetically sealed packaging 2) Potatoes;0.1-0.2;E-beam;by 1-7 months; Sprouting inhibition 3) Yams;0.2;E-beam; by 1-7 months; Sprouting inhibition 4) Onions;0.06-0.2;X-Ray; by 1-7 months; Sprouting inhibition 5) Garlic;0.075-0.2;X-Ray; by 1-7 months; Sprouting inhibition 6) Shallots;0.075-0.2;X-Ray; by 1-7 months ;Sprouting inhibition 7) Vegetables;1; E-beam/X-Ray;by 1-7 months; Reduction or complete elimination of pathogens, insects and their larvae, storage temperature is up to 20°C, weight loss averages up to 5% 8) Fruit (incl. fungi, tomato, rhubarb);2;X-Ray; 100 days; Slowed ripening, destruction of insects and their larvae, reduction in the number of pathogens, storage temperature is up to 15°C 9) Berries;2;X-Ray;A week; Slowed ripening, destruction of insects and their larvae, reduction in the number of pathogens, storage temperature is up to 4°C 10) Dried vegetables and fruits;1;E-beam/X-Ray; by 12 months; Reduction or complete elimination of pathogens, insects and their larvae, possible treatment in hermetically sealed packaging 11) Cereals;1; E-beam/X-Ray;Up to 5 years in insect-proof packaging, up to 7 years in oxygen- and water-proof packaging, 10+ years in oxygen- and water-proof bags vacuumized with inert gas; Destruction of all insect pests, their larvae, pathogens 12) Rice flour;4; E-beam/X-Ray;by 12 months; Destruction of all insect pests, their larvae, pathogens 13) Chicken meat;7;E-beam/X-Ray; by 90 days; Reduction of the content of antibiotics and hormones, elemination of all pathogens, bacteria and parasites 14) Poultry (domestic fowls, geese, ducks, guinea fowls, pigeons, quails, and turkeys);7;E-beam/X-Ray; by 90 days; Reduction of the content of antibiotics and hormones, elemination of all pathogens, bacteria and parasites 15) Frozen frog legs;5;E-beam/X-Ray; by 3 years; Elemination of all pathogens, bacteria and parasites 16) Fish and shellfish (incl. eels, crustaceans and molluscs);3;E-beam/X-Ray;by 5 weeks; Elemination of all pathogens, bacteria and parasites 17) Frozen peeled or decapitated shrimps;5; E-beam/X-Ray; by 3 years;Reduction of the content of antibiotics and hormones, elemination of all pathogens, bacteria and parasites 18) Shrimps;3; E-beam/X-Ray;by 5 weeks; Reduction of the content of antibiotics and hormones, elemination of all pathogens, bacteria and parasites 19) Casein, caseinates;6; E-beam/X-Ray; by 12 months; Destruction of all insect pests, their larvae, pathogens 20) Wheat, wheat flour ;0.2-0.5; E-beam/X-Ray; by 12 months; Insect disinfestation 21) Pork;0.3-1;E-beam/X-Ray; by 90 days; Control Trichinella spiralis 22) Meat, uncooked and chilled;4.5; E-beam/X-Ray;by 90 days; Microbial control 23) Meat, packaged and frozen;7; E-beam/X-Ray; by 3 years; Microbial control 24) Animal feed and pet food;2-25; E-beam/X-Ray; by 4 years; Salmonella control 25) Tea, coffee, cocoa;1-14; E-beam/X-Ray; by 3 years; Insect disinfestation, elimination of pathogenic microorganisms 26) Chicken eggs; 7; E-beam; by 4 weeks; Elimination of pathogenic microorganisms

Types of Food Products;Irradiation Dose; Shelf Life Extension

1) Frozen meat; High irradiation dose; 10+ years 2) Frozen fish;High irradiation dose; 10+ years 3) Wheat, Oats;High irradiation dose; 10+ years 4) Noodle products;High irradiation dose; 10+ years 5) Split peas, dried lentils, manna groats, dried beans;High irradiation dose; 10+ years 6) Tea;High irradiation dose; 10+ years 7) Other cereals;High irradiation dose; 10+ years 8) Flour;High irradiation dose; 10+ years 9) Casein;High irradiation dose; 10+ years