PRODUCTION OF FOOD PRODUCTS WITH EXTENDED SHELF LIFE TO PROVIDE THE POPULATION 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.
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

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.
RESULTS OF IRRADIATION OF LONG TERM PRODUCTS
  • exclusion of the possibility of re-contamination, as the products are processed in sealed packaging
  • increases 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, the packaging and products itself retain their original structure
  • absence of residual radiation in the processed product. Numerous studies prove the safety of products after processing
COMPLEXES FOR FOOD PRODUCTS IRRADIATION
MODULE FOR TREATMENT OF PALLETIZED PRODUCTS
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MODULE FOR TREATMENT OF BOXED PRODUCTS
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