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