PHYTOSANITARY TREATMENT OF CHICKEN EGGS USING IONIZING RADIATION

The chicken egg production involves a risk of contamination with bacteria such as E. coli, Salmonella, Staphylococcus spp. and other pathogens that cause foodborne diseases and lead to various infections.


Demand for chicken eggs is rising globally, therefore effective preservative techniques are needed. Food irradiation is a successful technique not only in ensuring the microbial safety but also in increasing the shelf life of foodstuffs without compromising their quality.

BEAMCOMPLEX EQUIPMENT FOR CHICKEN EGGS IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of chicken eggs with ionizing radiation (E-beam).
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Irradiation by electron accelerators uses high energy of electrons and X-rays to induce breaks in DNA of pathogens, and thus kill them.
IONIZING RADIATION TECHNOLOGY FOR CHICKEN EGGS TREATMENT

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

BENEFITS OF CHICKEN CHICKEN EGGS IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS

Guaranteed elemination of E. coli, Salmonella, Staphylococcus spp. and other pathogens.
Extended shelf life of treated products.
The technology eliminates the risk of recontamination and ensures quality for the entire shelf life of chicken eggs.
The reduced viscosity of egg white can increase the separation efficiency of egg white and yolk.
Cellular and molecular structure of chicken eggs is not affected. Micro and macronutrients (vitamins, proteins, fats, amino acids) and minerals are retained.
High processing speed.
No residual radiation and free radicals in the treated product.

SCIENTIFIC REPORTS

IAEA Safety Standards
IAEA. Safety standards for protecting people and environment. 2006
IAEA Publication
IAEA. Radiation processing for safe, shelf-stable and ready-to-eat food. 2003
Chicken Egg Irradiation
FDA. Irradiation in the Production, Processing and Handling of Food. 2000