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Antimicrobial radiation treatment of spices and dried herbs
Accelerated electron treatment is more effective and safer than fumigation, most preservatives, heat and chemical treatments. Increases shelf life by 2-4 times and opens new opportunities for your business.
We provide recommendations on interaction with Rospotrebnadzor, Rosselkhoznadzor, Rosstandart and other agencies.
Ensuring microbiological safety of products during the declared shelf life in accordance with TR CU 021/2011, SanPiN 2.3.2
We collaborate with foreign scientific organisations, regional centres, research institutes, industry communities and laboratories.
What the treatment provides
Purposes of phytosanitary treatments
Microbiological control of dry spices shows an excess of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), as well as the number of moulds and yeasts. Treatment with ionising radiation significantly reduces their number or completely eliminates them.
Toxic substances in spices and seasonings
Yeasts are a natural component of the normal microflora of plant organisms. During the production of spices and seasonings, some of the microorganisms remain viable and can lead to an increase in the microbial load of the finished product.
Despite the small number and low microbiological contamination of spices, they make a significant contribution to the overall contamination of finished products and can influence shelf life. Ionising radiation significantly reduces the content of yeast microflora in spices, thereby reducing the content of toxic chemicals in the finished product and increasing their shelf life.
Processing of spices and dried herbs
Antimicrobial radiation treatment of spices and dried herbs
Accelerated electron treatment is more effective and safer than fumigation, most preservatives, heat and chemical treatments. Increases shelf life by 2-4 times and opens new opportunities for your business.
Purposes of phytosanitary treatments
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.
Toxic substances in spices and seasonings
Yeasts are a natural component of the normal microflora of plant organisms. During the production of spices and seasonings, some of the microorganisms remain viable and can lead to an increase in the microbial load of the finished product.
Ensuring microbiological safety of products during the declared shelf life in accordance with TR CU 021/2011, SanPiN 2.3.2
Despite the small number and low microbiological contamination of spices, they make a significant contribution to the overall contamination of finished products and can influence shelf life. Ionising radiation significantly reduces the content of yeast microflora in spices, thereby reducing the content of toxic chemicals in the finished product and increasing their shelf life.
What the treatment provides
Microbiological control of dry spices shows an excess of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), as well as the number of moulds and yeasts. Treatment with ionising radiation significantly reduces their number or completely eliminates them.
Processing of spices and herbs
Absence of coliform bacteria, E. Coli and other pathogenic and opportunistic microorganisms
Significant reduction of mould and total microbial load/ preventive treatment
Preservation of flavour and aroma characteristics
Compliance of products with technical regulations, norms and standards of the Russian Federation and importing countries
Processing for further fermentation to enhance the flavour and aroma of the tea
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02
03
05
Sterility of F1 generation
04
06
The technology of antimicrobial treatment of products with accelerated electrons is a direct competitor to other methods of food preservation.
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 is effective for:
DRIED FRUITS/
NUTS/CANDIED FRUITS
NUTS/CANDIED FRUITS
SPICES /
SEASONINGS
SEASONINGS
FOOD DYE /
FOOD CONCENTRATES
FOOD CONCENTRATES
SUGAR/
SWEETENERS
SWEETENERS
DRIED
BERRIES
BERRIES
MEDICINAL
HERBS
HERBS
Antimicrobial treatment with ionising radiation
Advantages
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?
Application of ionising radiation is the most effective technology to reduce storage losses and to improve the microbiological safety of spices and dried herbs.
Treatment process
Antimicrobial ionising treatment of other food products
How it works?
Application of ionising radiation is the most effective technology to reduce storage losses and to improve the microbiological safety of spices and dried herbs.
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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