PHYTOSANITARY TREATMENT OF MEAT USING IONIZING RADIATION

The process of meat and minced meat production might carry a risk of contamination with bacteria such as Escherichia Coli, Salmonella, Listeria, etc., which can cause foodborne illness outbreaks. According to the World Health Organization, in 2019 food agents caused intestinal diseases and the subsequent death of 230,000 people, especially from the Atypical Salmonella Enterica (NTS).


Demand for meat products is rising globally, therefore rapid 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 MEAT IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of meat with ionizing radiation (E-beam and X-Ray).
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Phytosanitary treatment of meat products with x-ray and Ebeam
IONIZING RADIATION TECHNOLOGY FOR MEAT 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 meat products to be irradiated can vary from -24°C to 5°C. Please refer to Irradiation of Red Meat.

WHAT MEAT PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?

Half carcasses
Minced meat

BENEFITS OF MEAT IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS

Desctruction of pathogens to improve food safety and reduce production losses.
Reduction of antibiotics and hormones concentration in the meat of farm raised animals.
Extended shelf life of treated products.
High processing speed.
The technology enables to sterilize products in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality of meat products for the entire meat shelf life.
The cellular and molecular structure of meat products is not affected. Nutritional elements (vitamins, proteins, fats, amino acids) are retained for the entire shelf life.
No residual radiation and free radicals in the treated products.

IRRADIATION OF HALF CARCASSES AND MINCED MEAT

The complexes can be equipped with an accelerator model that corresponds to a required throughput.

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
Radiological safety of food irradiation with high energy
X-rays
The radiological safety of red meat irradiated with X-rays – verification by dedicated experiments. 2003