PHYTOSANITARY TREATMENT OF SEAFOOD
Seafood is often contaminated with pathogenic organisms such as Salmonella, Vibrio parahaemolyticus, and Shigella. 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 operative preservative techniques are needed. Food irradiation is considered a successful technique not only in guaranteeing the microbial safety but also in increasing the shelf life of foodstuffs. Irradiation is very effective in inactivating pathogens without decreasing food 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).
Learn more
IONIZING RADIATION TECHNOLOGY FOR SEAFOOD TREATMENT

Ionizing radiation (E-beam and X-rays) generated by electron accelerators is used for phytosanitary treatment of food products. E-beam/X-rays 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.

There is no residual radiation in the processed product as the treatment is done with low irradiation doses.

Irradiation by electron accelerators uses high energy of electrons and X-rays to eliminate pathogens, bacteria, helminths.
WHAT PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
Shrimps and Prawns
Fish
Crabs and Lobsters

BENEFITS OF SEAFOOD IRRADIATION

  • Destruction of all pathogens, parasites such as Salmonella, helminths, and others in treated seafood.
  • Reduction of antibiotics and hormones concentration in shrimps and prawns grown in artificial ponds.
  • Extension of shelf life of treated seafood.
  • The products can be treated in any kind of packaging.
  • The only technology that enables to sterilize products in hermetically sealed packaging, which eliminates the risk of re-contamination 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.

PRODUCT IRRADIATION EFFECT