COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
The process of meat and minced meat production might carry a risk of contamination with bacteria such as Escherichia Coli, Salmonella, Listeria, etc., which can cause foodborne illness outbreaks. According to the World Health Organization, in 2019 food agents caused intestinal diseases and the subsequent death of 230,000 people, especially from the Atypical Salmonella Enterica (NTS).
Demand for meat products is rising globally, therefore rapid 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 MEAT IRRADIATION
Beamcomplex manufactures compact complexes with electron accelerators operating in E-beam and X-Ray modes with the energy of 5 MeV and a power of 50 kW and 100 kW, capable of phytosanitary treatment of meat both vertically and horizontally due to the dual window outlet device.
Our complexes allow treatment in sealed packaging, eliminating 100% of pathogens without compromising product quality, ensuring no recontamination and preserving all nutritional properties.
Our company offers two options:
1. Turnkey installation of our compact complex directly at the production site, ensuring full in-house control, seamless integration into existing processes, and reduced logistic costs.
2. Construction of a full-scale phytosanitary treatment center, equipped with several complexes with electronic accelerators, strategically located next to meat processing enterprises, where we will be able to provide phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR MEAT 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 meat products to be irradiated can vary from -24°C to 5°C. Please refer to Irradiation of Red Meat.
WHAT MEAT PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
BENEFITS OF MEAT IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS
Desctruction of pathogens to improve food safety and reduce production losses.
Reduction of antibiotics and hormones concentration in the meat of farm raised animals.
Extended shelf life of treated products.
High processing speed.
The technology enables to sterilize products in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality of meat products for the entire meat shelf life.
The cellular and molecular structure of meat products 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 products.
IRRADIATION OF HALF CARCASSES AND MINCED MEAT
| Meat products | Treatment mode | Dose | Power | Thickness of treated product | Throughput |
|---|---|---|---|---|---|
| Half carcasses | E-beam | 4 kGy | 50 kW/100 kW | Upper layer | 10-300+ half carcasses per hour |
| Minced meat | E-beam | 4 kGy | 50 kW/100 kW | Up to 50 mm | 45 MT/90 MT per hour |
| Minced meat | X-Ray | 4 kGy | 50 kW/100 kW | Up to 1200 mm | 2.2 MT/4.5 MT per hour |
- The complexes can be equipped with an accelerator model that corresponds to a required throughput.
Scientific Reports
Radiological safety of food irradiation with high energy X-rays
The radiological safety of red meat irradiated with X-rays – verification by dedicated experiments. 2003
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