FOOD PASTEURIZATION MEDICAL STERILIZATION

ELECTRON BEAM - 21ST CENTURY TECHNOLOGY FOR FOOD SAFETY AND MEDICAL STERILIZATION

Ask us!

What is food irradiation?

Food irradiation is a technology for controlling spoilage and eliminating foodborne pathogens. The result is similar to pasteurization. The fundamental difference between food irradiation and pasteurization is the source of the energy used to destroy the microbes. While conventional pasteurization relies on heat, irradiation relies on the energy of ionizing radiation. Food irradiation is a process in which approved foods are exposed to radiant energy, including gamma rays, electron beams, and x-rays. In 1963, the Food and Drug Administration (FDA) found the irradiation of food to be safe. Irradiation of meat and poultry is done in a government-approved irradiation facility. Irradiation is not a substitute for good sanitation and process control in meat and poultry plants. It is an added layer of safety.

Are irradiated foods safe?

Yes, irradiated foods are safe. Irradiation makes meat and poultry safer by reducing the numbers of harmful bacteria and parasites. Food irradiation does not make foods radioactive. The radiant energy passes through the food. The food itself never contacts the source of the radiant energy. Irradiated foods are wholesome and nutritious. Nutrient losses caused by irradiation are less than or about the same as losses caused by cooking and freezing. Public health agencies worldwide have evaluated the safety of food irradiation over the last fifty years and found it to be safe. In 37 countries more than 40 food products are irradiated. In some European countries, irradiation has been in use for decades. In the United Stated, the Food and Drug Administration regulates food irradiation. In addition, food irradiation has received official endorsement from the American Medical Association, the World Health Organization, and the International Atomic Energy Agency

What foods are irradiated?

The FDA first approved the use of irradiation in 1963 to kill pests in wheat and flour. To date, the FDA and the USDA have approved food irradiation for use on fruits, vegetables, spices, raw poultry, and red meats. How should I handle irradiated meat and poultry? Food irradiation is not a substitute for good sanitation and does not replace safe cooking and handling. Consumers should handle irradiated foods just like any other food and always follow safe food handling practices

Why E-Beam?

Simple, room temperature sterilization.

Continuous, reproducible, and quick.

No quarantine required.

Porous packaging not needed.

No residuals in your products.

Fewer material oxidation effects.

No risk of recontamination.

Compatible with most medical plastics.

Some Common Irradiation Uses

Foods

Insect control

Inhibits sprouting

Controls mold

Inactivates pathogens (e.g. E. coli, norovirus, Trichina parasite, etc.)

Increases shelf life

Sterilization:

Medical supplies

packaging

Hospital waste

Blood and tissues for transfusions

Materials Processing

Composite materials curing

Crosslinking

Semi conductor enhancement

DO YOU KNOW!

National Aeronautics and Space Administration (NASA) astronauts eat meat that has been sterilized by irradiation to avoid getting foodborne illnesses when they fly in space.