Human Food



Increased awareness has lead to a general public more concerned than ever with health and environmental issues. The irradiation of certain food products offers a safer and cleaner alternative to traditional methods, such as the use chemical pesticides and fumigants.
E-beam processing can be effectively used to reduce the risk of damaging insects, pests and some micro-organisms. Bacteria that cause food-borne illnesses can be virtually eliminated through irradiation processing.

The United Nations Food and Agriculture Organization (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO), all recommend the use of irradiation processing.
Furthermore, they guarantee its safety and efficiency as a means of assuring the safety and quality of food.

Processing is suitable to a wide variety of food products such as:
  • Fresh fruit and vegetables

  • Dried ingredients, herbs & spices

  • Frozen foods

  • Canned foods

  • Pre-cooked foods

  • Dehydrated foods


  • According to regulation 1999/3/CE, IONISOS IBÉRICA (IONMED Esterilización) is approved for treatment of alimentary products.


    OBJECTIVES

  • Reduction of pathogen micro-organisms.
  • Elimination of insects, larvae and eggs.


  • ADVANTAGES

  • Delays the ripening, germination and sprouting in fruits and vegetables, so extending their shelf life.
  • Disinfection of seeds, fresh fruits and vegetables, and nuts.
  • Alternative to the use of chemical treatments (pesticides and fumigants).
  • Fast and effective method which does not require either quarantining or airing post processing, nor does it leave any residues.
  • Prolongation of the shelf life of fresh fruits and vegetables, frozen foods and dehydrated foods.
  • Does not produce detectable organoleptic changes in the product.
  • Prevention of food-borne illnesses.
  • Assists international trading, assuring that importing and exporting is safe.
  • A guarantee to public health.

  • Cause & Effect on different foods

    FOOD DOSE (kGy) CAUSE EFFECT

    LOW Dose

         
    Potatoes, onions, garlic 0.05 - 0.15 Inhibits sprouting Extends shelf life
    Fruit & vegetables 0.25 - 1 Delays ripening Increases storage time
    Fruit 0.2 - 0.7 Kills or desexualizes insects Plague control
    Meat 0.3 - 0.5 Controls &/or eliminates parasites such as Trichinella spiralis, Taenia saginata Prevents illnesses caused by parasites which are commonly found in meat products

    MODERATE Dose

         
    Fruit & vegetables 1 - 3 Reduction of bacteria, moulds and yeasts Increases storage time
    Beef, poultry, fish 1 - 5 Reduction of micro-organisms which are capable of growing in low temperatures Increases refrigerator storage time
    Herbs, spices & dry ingredients 10.5 Microbial reduction of bacteria y moulds, eliminates insects and larvae Extends shelf life. Prevents illnesses and food spoilage