PHYTOSANITARY TREATMENT OF FRUIT AND BERRIES USING IONIZING RADIATION

Fruit and berries are often contaminated with pathogenic bacteria (e.g. Salmonella, E. coli, and Listeria) as well as parasites (e.g. Cyclospora). Consuming unprocessed fruit and berries may expose individuals to foodborne illnesses, severe infections and complications due to the potential presence of harmful bacteria.


Demand for fruit and berries 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 FRUIT AND BERRIES IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of fruit and berries with ionizing radiation (E-beam and X-Ray).
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During treatment with ionizing radiation, the DNA of pathogenic microorganisms is torn
IONIZING RADIATION TECHNOLOGY FOR FRUIT AND BERRIES TREATMENT

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

Ionizing radiation technology is a non-thermal treatment. Thus, the temperature of processed products may vary from 0°C to 45°C.

BENEFITS OF IONIZING RADIATION TECHNOLOGY

The technology prevents spoilage, ensures quality and safety of treated products, and compliance with phytosanitary standards throughout the entire product shelf life.
Food irradiation enables to stop using chemicals which are banned for phytosanitary treatment in many countries of the world.
Irradiation helps extend shelf life of food products, expand markets and increase export volumes.

BENEFITS OF FRUIT AND BERRIES IRRADIATION

Destroyed insects and their larvae, reduced number of pathogens.
Mitigated risks of food borne illnesses.
Slowed ripening.
High processing speed.
Retained organoleptic properties for the entire product shelf life.
Fruit can be stored at 15°С up to 90 days, berries can be stored at 4°С up to 40 days.
No radiation effect on cellular or molecular structure of the products.
No residual radiation or 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
Fruits and Vegetables
Irradiation as a phytosanitary treatment of food and agricultural commodities (IAEA). 2002
Irradiation of fruits and vegetables
Impact of irradiation on physico-chemical nutrition properties of fruits and vegetables: a mini review. 2022