FOOD IRRADIATION

MAIN RESULTS OF PROCESSING FOOD PRODUCTS WITH RADIATION

  • destroying insect pests and pathogenic microorganisms
  • all organoleptic properties remain in products
  • processing can be done in sealed package
  • possible forms of processing - in boxes, bags, on pallets, in a bulk
  • no need for chemical usage
  • no residual radiation in product
    Inhibition of potato, onion, garlic sprouting, prevent fruit and berries ripening in storage, save the crop in storage, destroy mycotoxins, insect-pests, mould, fungus in food and agricultural products
    According to UN's FAO roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. The main causes of losses - up to 40% - are associated with damage by insect pests and bacterial spoilage of products during storage