PHYTOSANITARY TREATMENT OF SEAFOOD USING IONIZING RADIATION

Seafood is often contaminated with pathogens such as Salmonella, Vibrio parahaemolyticus, Shigella, etc. Consuming unprocessed seafood products may expose individuals to foodborne illnesses. Moreover, unprocessed seafood can lead to severe infections and complications due to the potential presence of harmful bacteria (e.g. Pseudomonas).


Demand for fishery products 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 SEAFOOD IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of seafood with ionizing radiation (E-beam and X-Ray).
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Irradiation by electron accelerators uses high energy of electrons and X-rays to eliminate pathogens, bacteria, helminths.
IONIZING RADIATION TECHNOLOGY FOR SEAFOOD 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 seafood to be irradiated can vary from -32°C to 4°C.
WHAT SEAFOOD PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
Shrimps, Prawns and Oysters
Fish
Crabs and Lobsters

BENEFITS OF SEAFOOD IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS

Destruction of all pathogens, parasites such as Salmonella, helminths, and others in treated seafood.
Extended shelf life of treated products.
High processing speed.
Reduction of antibiotics and hormones concentration in shrimps and prawns grown in artificial ponds.
Irradiated seafood can be stored at 4°С up to 60 days.
The products can be treated in any kind of packaging.
The technology enables to sterilize products in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality for the entire shelf life of seafood.
The cellular and molecular structure of seafood 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 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
Seafood irradiation – technology and application

Exposure of fishery products to ionizing radiation with the aim of effectively eliminating or reducing the pathogens, spoilage causing microorganisms, insects and parasites while maintaining wholesomeness and sensory quality of the seafood. 2016

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