PHYTOSANITARY PROCESSING OF FOOD PRODUCTS FOR FOOD SECURITY

According to UN's FAO roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. The main causes of losses - up to 40% - are associated with damage by insect pests and bacterial spoilage of products during storage.

Food irradiation has a number of benefits, such as sprouting inhibition, slower ripening, it stops activity of insects, their larvae and all types of pathogens. This ensures food safety and increases its shelf life. Read ''Safety Standars'' (IAEA)

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NEW TECHNOLOGY OF PHYTOSANITARY TREATMENT OF PRODUCTS IN CARGO CONTAINERS WITH IONIZING RADIATION

WATCH IAEA VIDEO ABOUT FOOD IRRADIATION>>>

MAIN BENEFITS OF PROCESSING FOOD PRODUCTS WITH RADIATION

destroying insect pests and pathogenic microorganisms
low risk of foodborne diseases
all organoleptic properties remain in products
processing can be done in sealed package
possible forms of processing - in boxes, bags, on pallets, in a bulk
no need for chemical usage
no residual radiation in products

PHYTOSANITARY FOOD TREATMENT WITH IONIZING RADIATION

FISH & SEAFOOD

Fish and seaproducts in sealed package, food stuffs for shrimps

MEAT PRODUCTS

Meat products in sealed package, semi-carcasses

POULTRY

Poultry products in sealed package, chicken feet, bird's carcasse

GRAINS

Cereals and legumes

VEGETABLES

Potatoes, onions, garlic and others. Inhibition of sprouting

FRUIT&BERRIES

DRIED FRUIT&NUTS

SPICES

ANIMAL FEED