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Antimicrobial ionising treatment of fish and seafood
Non-chemical antimicrobial treatment is suitable for all types of fish and seafood. Antimicrobial treatment of fish and seafood with accelerated electrons guarantees complete preservation of taste, smell and other quality characteristics of the products.
We provide recommendations on interaction with Rospotrebnadzor, Rosselkhoznadzor, Rosstandart and other agencies
We collaborate with foreign scientific organisations, regional centres, research institutes, industry communities and laboratories.
The treated fish and seafood complies with all microbiological norms and standards and ensures long-term storage without the use of preservatives or other chemicals.
As a result of such treatment, the total number of microorganisms is reduced and the subsequent development of product spoilage is delayed. As a result of reduction of spoilage losses by 2-5 times during storage, high quality products are preserved.
What the treatment provides
Fish and seafood processing
Special attention in the world practice is paid to antimicrobial treatment of salmon fish species, which are noted for their unique flavour characteristics and are highly valued in the market. The use of non-chemical antimicrobial treatment of salmon, pink salmon, chum salmon, chum salmon, coho salmon, sei salmon, chinook salmon and other valuable commercial species allows to achieve a significant reduction or complete inactivation of all pathogenic microflora.
Which fish species are suitable for processing
Such treatment is also applicable to all fish species of the sturgeon, carp, perch, mackerel, cod, mackerel and other families.
Process a trial batch
Come and visit us with the whole team. We will give you a tour, a trial treatment and a tasting. We will show you in practice how antimicrobial treatment can save you money and reduce the risks!
The technology of antimicrobial treatment of products with accelerated electrons is a direct competitor to other methods of food preservation.
Antimicrobial ionising treatment of fish and seafood
Non-chemical antimicrobial treatment is suitable for all types of fish and seafood. Antimicrobial treatment of fish and seafood with accelerated electrons guarantees complete preservation of taste, smell and other quality characteristics of the products.
We provide recommendations on interaction with Rospotrebnadzor, Rosselkhoznadzor, Rosstandart and other agencies
We collaborate with foreign scientific organisations, regional centres, research institutes, industry communities and laboratories.
The treated fish and seafood complies with all microbiological norms and standards and ensures long-term storage without the use of preservatives or other chemicals.
As a result of such treatment, the total number of microorganisms is reduced and the subsequent development of product spoilage is delayed. As a result of reduction of spoilage losses by 2-5 times during storage, high quality products are preserved.
What the treatment provides
Fish and seafood processing
Special attention in the world practice is paid to antimicrobial treatment of salmon fish species, which are noted for their unique flavour characteristics and are highly valued in the market. The use of non-chemical antimicrobial treatment of salmon, pink salmon, chum salmon, chum salmon, coho salmon, sei salmon, chinook salmon and other valuable commercial species allows to achieve a significant reduction or complete inactivation of all pathogenic microflora.
Which fish species are suitable for processing
Such treatment is also applicable to all fish species of the sturgeon, carp, perch, mackerel, cod, mackerel and other families.
Process a trial batch
Come and visit us with the whole team. We will give you a tour, a trial treatment and a tasting. We will show you in practice how antimicrobial treatment can save you money and reduce the risks!
The technology of antimicrobial treatment of products with accelerated electrons is a direct competitor to other methods of food preservation.
The technology is effective for:
FISH
FRESH/FROZEN
FRESH/FROZEN
SEAFOOD
FRESH/FROZEN
FRESH/FROZEN
SEMI-FINISHED
AND FINISHED PRODUCTS
AND FINISHED PRODUCTS
SMOKED
FISH
FISH
DRIED
FISH
FISH
CAVIAR
FRESH/SALTED
FRESH/SALTED
Ionisation treatment of shrimps, squid and crab has been used successfully in many countries around the world for many years.
This is the number of times the shelf life of seafood is guaranteed to increase with the use of accelerated electron processing technology.
times
3-4
days
10-12
A completely clean live oyster is stored under proper conditions after processing.
Processing is the only way to eliminate pathogens in live oysters.
Antimicrobial treatment with ionising radiation
Advantages
The technology we use allows us to achieve the elimination of Vibrio ssp and other pathogens in the oyster that cause spoilage and poisoning in humans.
Oyster
Low-energy accelerated electron treatment of fish meal or other seafood meal ensures its microbiological purity.
Fish meal
Examples of seafood processing
As a result of the rapid multiplication of bacteria and microorganisms, shrimp is a perishable product. Moreover, under artificial conditions, shrimp is practically not grown without antibiotics, which has a corresponding effect on human health.
The treatment of shrimp (fresh, cooked and frozen) with accelerated electrons favours the destruction of antibiotics in the product.
Shrimp
untreated
treated
8
Squid
27
untreated
treated
6
King prawn
15
untreated
treated
9
Pacific oysters
23
untreated
treated
4
Pacific oysters (live)
12
untreated
treated
4
King crab meat
14
untreated
treated
4
Pacific crab meat
21
untreated
treated
4
Whole trout
13
untreated
treated
6
Salmon steakes
20
untreated
treated
5
Tuna fillet
13
untreated
treated
7
Mackerel fillet
20
untreated
treated
5
Bass fillet
14
untreated
treated
Filet of sole
15
5
Increased shelf life of fresh fish and seafood
Shelf life at 4°C, in days
average increase in shelf life
untreated
8
Squid
treated
27
untreated
6
treated
King prawn
15
untreated
9
treated
Pacific oysters
23
untreated
4
treated
Pacific oysters (live)
12
untreated
treated
4
King crab meat
14
untreated
4
treated
Pacific crab meat
21
untreated
4
treated
Whole trout
13
untreated
6
treated
Salmon steakes
20
untreated
treated
5
Tuna fillet
13
untreated
treated
7
Mackerel fillet
20
untreated
treated
5
Bass fillet
14
untreated
treated
Filet of sole
15
5
Increased shelf life of fresh fish and seafood
Shelf life at 4°C, in days
average increase in shelf life
Key business
outcomes
02
New ways of distribution
New markets by increasing shelf life safety, new sales segments, including premium ones, by avoiding chemical additives.
01
Reduction or complete rejection of chemical additives
As well as the possibility of creating a "Clean Label".
03
Intensification of technological processes
Developing and expanding your production through more efficient technologies, reducing risks throughout the HACCP chain.
Outcomes
Economic
effect
effect
Benefits
Improved product quality and safety by eliminating parasites, pathogens and other microorganisms.
Improved competitiveness of products in the domestic and foreign markets by extending shelf life and broadening the product range.
Waste reduction by reducing losses caused by insects, bacteria and mould.
How it works?
The quality of fish and seafood is preserved even at higher than usual storage temperatures. By suppressing pathogenic microflora, food safety can be improved.
Treatment process
Antimicrobial ionising treatment of other food products
How it works?
The quality of fish and seafood is preserved even at higher than usual storage temperatures. By suppressing pathogenic microflora, food safety can be improved.
Treatment process
Antimicrobial ionising treatment of other food products
Linear accelerator manufacturing
and design
and design
Research and Production Enterprise CORAD
84 AZH, Revolution Highway,
St. Petersburg, 195248, Russia
St. Petersburg, 195248, Russia
Ionising product treatment
Kaluga Scientific and Technical Enterprise CORAD
4, 1st Industrial Street,
v. Staromikhailovskoye, Borovsky District, Kaluga Region, 249010, Russia
v. Staromikhailovskoye, Borovsky District, Kaluga Region, 249010, Russia
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