Phytosanitary treatment of chicken eggs to extend shelf life

COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED

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 compact complexes with electron accelerators operating in E-beam mode with the energy of 1 MeV and a power of 20 kW, capable of phytosanitary treatment of chicken eggs.

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Our company offers two options:

1. Turnkey installation of our compact complex directly at the production site, ensuring full in-house control, seamless integration into existing processes, and reduced logistic costs.

2. Construction of a full-scale phytosanitary treatment center equipped with multiple complexes with electron accelerators, strategically located near eggs storage facilities, where we can render phytosanitary treatment services.

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.