MEAT IRRADIATION

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 diarrheal diseases and the subsequent death of 230,000 people, especially from the Atypical Salmonella Enterica (NTS).

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 pathogenic micro-organisms or insect pests without significantly affecting taste or smell.

Source: IAEA

TREATMENT TECHNOLOGY BY IONOZING RADIATION

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

The temperature of irradiated meat products can vary from -24°C to 5°C. The technology enables treatment in a tightly sealed packaging which prevents products from re-contamination. Please refer to Irradiation of Red Meat

Phytosanitary treatment of meat products with x-ray and Ebeam

BENEFITS OF MINCED MEAT IRRADIATION

  • the only way to process products in a sealed packaging
  • eliminates the possibility of re-contamination
  • increases shelf life of meat products
  • the reduction of pathogens helps improve food safety and reduce production losses.
  • after treatment with ionizing radiation, the cellular and molecular structure of minced meat does not change, micro and macro nutrients (vitamins, proteins, fats, amino acids) and minerals are retained
  • the feed of farm raised animals might include antibiotics or hormones and ionizing radiation treatment is the only technology that reduces the content of antibiotics and hormones in the product
  • no residual radiation in the treated product. Numerous studies prove the safety of irradiated products
IRRADIATION OF BEEF SEMI-CARCASSES
Decontamination treatment is done at the depth of 30 mm.
The deep layer of beef is generally not contaminated by pathogens. Places of hide or innards removal may be contaminated. An electron beam complex is used for irradiation of beef carcasses to treat the upper layer of the product.

Decontamination treatment is done at the required depth.

Throughput: from 10 and over 300 carcasses per hour.

The complexes can be equipped with various electron accelerators to ensure the required productivity.
IRRADIATION OF MINCED MEAT
During the production of minced meat, pathogens may contaminate the entire thickness of the minced meat. In the case of accelerated electron treatment, the entire thickness of the product is decontaminated.

Decontamination treatment is done with accelerated electrons/X-rays at the required depth.

The complexes can be equipped with various electron accelerators to ensure the required productivity.

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