What is irradiation sterilization
Irradiation sterilization of salmon, seafood, aquatic products, cold meat and beef is the sterilization of food (including raw materials) with a certain dose of ultrashort-wave ionizing radiation, and gamma or beta radiation produced by the radioisotope Cobal Irradiate packaged food, to restrain the development of certain physiological processes (germination and maturation) of fresh food, or treat insecticides, disinfection, sterilization, mildew and other foods to prolong storage time, stabilize and improve food quality.
The rays commonly used in food sterilization include xenon rays, gamma rays, and electron rays. The electrons are mainly produced by electron accelerators, gamma-ray-ray generators, gamma rays, mainly radioisotopes, commonly used radioisotopes 60 co and 137 cs. Gamma rays are very penetrating. Suitable for internal disinfection of various packaged foods and finished foods. The electron beam penetration is weak. Generally used for the sterilization of small packaged foods or frozen foods, especially the surface sterilization of foods. The temperature of sterilization is basically the temperature of the product itself, and the raw material of the US imported food used in the food packaging film. This material has a great feature that it is chemically resistant, so it is irradiated and applied to the body. The membrane itself does not have any adverse effects. It does not change the chemical properties of the packaged food while it is being vacuum-packed, so it has no effect on the packaged salmon seafood and seafood, cold meat beef and other foods.
Food vacuum skin packaging type of irradiation sterilization:
1) Irradiation completely sterilization
Irradiation of 25~50 KGy on sealed foods can kill all pathogenic microorganisms of damaged foods and achieve disinfection effect. Salt and sodium triphosphate can be added to foods before irradiation to reduce water loss and increase the ability of radiation to kill bacteria. Irradiation Sterilization Method Fully treated beef, chicken, ham, pork, sausage, and fish and shrimp can be stored for more than 2 years at normal temperature (21 ° C ~ 38 ° C), to maintain good color and taste.
2) Irradiation sterilization
A dose of 4-10 KGy is effective in inhibiting the growth of microorganisms and pathogenic microorganisms that are harmful to public health. It can effectively remove Salmonella harmful to foods such as meat, dairy products and egg products that have been packaged in vacuum-packaged foods. When irradiated with 5KGy, it can reduce the number of Salmonella by hundreds of millions and kill Salmonella in deep frozen foods.
Food vacuum skin packaging is safe and reliable for irradiation sterilization.
More than 40 years of practice in the world has proven that vacuum-packed irradiated foods have never found any residual radioactive material that retains its original quality, color and aroma. In the United States, food packaging for food packaging has been used in space, astronauts have proved that it is harmless to the human body. The advantage of irradiated food is that it can be kept fresh for several years after irradiation, not only sterilization, but also inhibit and delay the metabolism of the food itself, and eliminate the root cause of food deterioration. Irradiation sterilization can save a lot of energy. Any food body package can be stored in ordinary packaging after irradiation sterilization, which can save a lot of materials and energy such as production, freezing, refrigeration, etc., and part of the refrigerator function can also be replaced by irradiation.