MEAT IRRADIATION

The process of meat and ground meat production might carry a risk of contamination with bacteria such as Escherichia Coli, Salmonella, Listeria, etc, which can cause foodborne illnesses 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 -32°C to +5°C. The technology enables treatment in a tightly sealed packaging which prevents products from re-contamination. Read "Irradiation of red meat"
Phytosanitary treatment of meat products with x-ray and Ebeam

BENEFITS OF GROUND MEAT IRRADIATION

  • the only way to process products in a sealed packaging
  • eliminates the possibility of re-seeding
  • increases shelf life of meat products
  • the reduction of pathogenic microorganisms helps to improve food safety and reduce production losses.
  • after treatment with ionizing radiation the cellular and molecular structure of ground 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 products after processing
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. Contamination is possible at the places of hide or innards removal. 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 depth of 30 mm.
Throughput: from 10 and over 300 carcasses per hour.
IRRADIATION OF GROUND MEAT
During the production of ground meat, it is possible that 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.

a) The depth of accelerated electrons penetration is 50 mm,
b) The depth of X-ray penetration is 1 meter.

COMPLEXES FOR MEAT PRODUCTS IRRADIATION

PHYTOSANITARY TREATMENT IN CARGO CONTAINERS
Irradiation of containerized cargo without destuffing
Learn more
COMPLEX FOR IRRADIATION OF PRODUCTS IN BULK
Treatment of bulk products
Learn more
COMPLEX FOR TREATMENT OF PALLETIZED PRODUCTS
Treatment of palletized products with dimensions up to 1600Х1200Х1200 mm
Learn more
info@beamcomplex.com