PRODUCTION OF FOOD PRODUCTS WITH EXTENDED SHELF LIFE

PRODUCTION OF FOOD PRODUCTS WITH EXTENDED SHELF LIFE TO PROVIDE THE POPULATION WITH FOOD IN EMERGENCY SITUATIONS

Each state has food security programs that are designed to organize an uninterrupted supply of the population with the necessary food in case of emergency: military operations, natural disasters, earthquakes, floods, droughts, pandemics, and other situations that pose a threat to the supply, movement, cultivation and food storage. Food security programs include activities to create food funds for long-term storage of food products.

The technology of phytosanitary treatment and sterilization by ionizing radiation has been used in the world for more than 70 years.

Long-term storage products are used in the military power structures of countries, astronautics, and emergency services.

Products that are processed to increase the shelf life up to 10 years: cereals, dried fruits, meat lyophilisate, egg white, seafood, drinking water and other food products.

Establishing centers for the production of durable products will ensure the implementation of food security programs and the preservation of people's lives.
Phytosanitary treatment of meat products with x-ray and Ebeam
TECHNOLOGY OF TREATMENT LONG TERM PRODUCTS USING IONOZING RADIATION

The electron accelerator uses the high energy of electrons and X-rays, penetrates through the products, causes DNA breakage of pathogens, harmful bacteria, mold, fungi, insect pests, their larvae, thereby destroying them.

This is the only technology that allows processing food products in airtight packaging.
BENEFITS OF LONG TERM PRODUCTS IRRADIATION
  • No re-contamination, as the products are processed in sealed packaging
  • Extension of the shelf life of long-term storage products up to 10 years
  • Food safety by reducing or eliminating pathogens
  • After processing, the cellular and molecular structure of food products does not change, micro and macro elements (vitamins, proteins, fats, amino acids) and minerals are preserved
  • During processing, both products and packaging retain their original structure
  • No residual radiation in the processed product. Numerous studies have proved the safety of products after processing
IS IT SAFE TO PROCESS PRODUCTS WITH IONIZING RADIATION?
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
FAO. Food Irradiation
FAO. Facts about Food Irradiation