COLD STERILIZATION WITH ACCELERATED ELECTRONS KILLS PATHOGENS AND INCREASES THE SHELF LIFE OF THE PRODUCTS TO BE PROCESSED!
The processes of poultry meat production carry a risk of contamination with bacteria such as Salmonella, Campylobacter, E. Coli, L. monocytogenes, and other pathogens that cause foodborne diseases and lead to various infections (e.g. enteritis, salmonellosis, etc.).
Demand for poultry meat products is rising globally, therefore operative 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. Irradiation is very effective in inactivating pathogens without compromising food quality.
BEAMCOMPLEX EQUIPMENT FOR POULTRY 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 poultry 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 poultry meat processing enterprises, where we will be able to provide phytosanitary treatment services.
IONIZING RADIATION TECHNOLOGY FOR POULTRY 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 products 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 irradiated poultry products can be from -24°C to 5°C.
WHAT POULTRY PRODUCTS ARE PROCESSED USING COMPLEXES WITH ELECTRON ACCELERATORS?
Various poultry products, including whole chicken, breasts, wings, offal, etc.
BENEFITS OF POULTRY MEAT IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS
Guaranteed elemination of all pathogens, bacteria and parasites.
Partial reduction of the content of antibiotics and hormones in the treated products.
Extended shelf life of treated products.
The products can be treated in any kind of packaging.
The technology enables treatment in hermetically sealed packaging, eliminates the risk of recontamination and ensures quality for the entire shelf life of poultry meat. Irradiated meat can be stored at 4°С up to 60 days.
Cellular and molecular structure of poultry meat is not affected. Micro and macronutrients (vitamins, proteins, fats, amino acids) and minerals are retained.
High processing speed.
No residual radiation and free radicals in the treated product.
IRRADIATION OF POULTRY
| Treatment mode | Dose | Power | Thickness of treated product | Throughput |
|---|---|---|---|---|
| E-beam | 4 kGy | 50 kW | Up to 50 mm | 45 MT/hour |
| E-beam | 4 kGy | 100 kW | Up to 50 mm | 90 MT/hour |
| X-Ray | 4 kGy | 50 kW | Up to 1200 mm | 2.1 MT/hour |
| X-Ray | 4 kGy | 100 kW | Up to 1200 mm | 4.5 MT/hour |
Scientific Reports
Irradiation of poultry meat and its products
IAEA. A compilation of technical data for its authorization and control. 1992
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