PHYTOSANITARY TREATMENT OF SPICES AND HERBS USING IONIZING RADIATION

Spices are at high risk of contamination with insect pests, pathogenic bacteria (e.g. Salmonella), pesticides and mycotoxins. Consuming unprocessed spices and herbs may expose individuals to foodborne illnesses, severe infections and complications due to the potential presence of harmful bacteria.


Demand for spices and herbs is rising, therefore effective preservative techniques are needed. Food irradiation is a successful technique in ensuring the microbial safety of food products without compromising their quality.

BEAMCOMPLEX EQUIPMENT FOR SPICES AND HERBS IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of spices and herbs 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 induce breaks in DNA of pathogens, and thus kill them.

IONIZING RADIATION TECHNOLOGY FOR SPICES AND HERBS 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.

WHAT SPICES AND HERBS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?

Various spices and herbs, including turmeric, ginger, cinnamon, basil, rosemary, etc.

BENEFITS OF SPICES AND HERBS IRRADIATION

Reduction to permitted levels or complete elimination of pathogens, moulds, fungus, viruses, insects and their larvae.
Decreased need for preservatives.
High processing speed.
Organoleptic properties are retained.
The technology enables treatment in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality for the entire shelf life of spices and herbs.
Cellular and molecular structure of products is not affected by radiation.
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
Irradiation of spices and herbs
WHO. Food irradiation as possibly the most significant contribution to public health to be made by food science and technology since the pasteurisation of milk at the end of the 19th century. 2007
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