PHYTOSANITARY TREATMENT OF chicken EGGS


Ionizing Radiation to Reduce Level of Salmonella in Chicken Eggs


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 Salmonella in chicken eggs creates conditions for the stable growth of the industry and ensures safety of food circulation.

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.

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

The bacteriocidal action of ionizing irradiation is mainly linked to the damage of bacterial DNA by free radicals produced during the irradiation process.
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 EGG IRRADIATION

  • Guaranteed elemination of E. coli, Salmonella, Staphylococcus spp. and all other 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 eggs 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