Electron beam (E-beam) technology is a non-thermal, chemical-free, food processing technology that is slowly and steadily making a profound change in the quality and safety of foods, food ingredients, and food packaging around the world.
E-beam treatment is used to control bacteria or parasites in food. The process does not cause food to become radioactive. Irradiation has been approved for use by over 35 countries including Canada and U.S. Irradiation has been endorsed by the FAO and WHO as important technology in reducing food losses due to insect pests, food spoilage and microbial contamination.
The FDA has approved irradiation for several food products.
Low dose applications (<1 kGy)
- Control of insect pests in fresh fruits and stored grains.
- Phytosanitary: insect disinfection for grains, papayas, mangos, avocados, etc.
- Inhibition of sprouting (potatoes, onions).
- Delay of ripening / maturation (green bananas).
Low dose applications (<1 kGy)
- Prevention of food-born infections (e-coli epidemics).
- Bacterial and parasitic control for fresh fruits, vegetables, meats and seafood.
- Shelf life extension for chicken and pork, low fat fish, strawberries, carrots, mushrooms and more.
- Disinfection of herbs and spices
High dose applications (>10 kGy)
- Food sterilization of meat, poultry and some seafood is typically required for hospitalized patients or astronauts.
- Disinfection of packaged food and meats (beef, pork, chicken).
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