IRRADIATION OF FISH AND SEAFOOD

The world now produces more than 155 million tonnes of seafood each year. About one third of all fish landed gets spoiled before it can be consumed.
There are many factors that can influence the quality of aquatic products such as species, travelling time from fishing ground to port, diet effects, parasites, pollution effects, etc. As per the data from WHO, 10 out of 32 enteric diseases are caused by helminths.
Processing food with ionizing radiation aims at shelf life extension, as well as elimination of pathogens of public heath significance.

IONIZING RADIATION TECHNOLOGY
FOR SEAFOOD TREATMENT

Irradiation by electron accelerators uses high energy of electrons and X-rays to eliminate pathogens, bacteria, helminths.
Working principle of electron accelerator: Electron accelerator generates and accelerates electrons to high speeds, penetrating the product, and induce breaks in the DNA of pathogens.
The temperature of irradiated seafood can vary from -32°C to +4°C. The products can be treated in any kind of packaging. No residual radiation left in the product as the treatment done with low irradiation doses.


BENEFITS OF SEAFOOD IRRADIATION
  • reduction of pathogens
  • shelf life extension
  • no repeat contamination as the treatment is possible for tightly packed products
  • the cellular and molecular structure of seafood is not affected. Nutritional elements (vitamins, proteins, fats, amino acids) are retained for the entire duration of shelf life.
  • the reduction of antibiotics and hormones content in the product
Contact us
Our experts will provide more information about the electron beam technology and assist with costs calculation.
info@beamcomplex.com