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Antimicrobial ionising treatment of meat and semi-finished products
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
We collaborate with foreign scientific organisations, regional centres, research institutes, industry communities and laboratories.
In many cases, the levels of microorganisms do not meet the norms and standards adopted in the Russian Federation (SanPiN 2.3.2.1078-01; TR TS 021/2011) already on the 3-5 day of storage of meat products.
Escherichia coli bacteria, listeria, salmonella and other microorganisms may not be detected in newly produced products. However, this does not mean that there are no bacteria in it, because not quantitative but qualitative methods of analysis are used (GOST R 50454-92; GOST R 50455-92; GOST R 54354-2011; GOST R 32031-2012), when the microorganism detection threshold in products may exceed their actual content.
What the treatment provides
Meat processing
The technology of antimicrobial treatment of products with accelerated electrons is in fact 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!
Antimicrobial ionising treatment of meat and semi-finished products
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.
In many cases, the levels of microorganisms do not meet the norms and standards adopted in the Russian Federation (SanPiN 2.3.2.1078-01; TR TS 021/2011) already on the 3-5 day of storage of meat products.
Escherichia coli bacteria, listeria, salmonella and other microorganisms may not be detected in newly produced products. However, this does not mean that there are no bacteria in it, because not quantitative but qualitative methods of analysis are used (GOST R 50454-92; GOST R 50455-92; GOST R 54354-2011; GOST R 32031-2012), when the microorganism detection threshold in products may exceed their actual content.
What the treatment provides
Meat processing
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 technology of antimicrobial treatment of products with accelerated electrons is in fact 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:
SAUSAGES
READY MEALS
CHILLED/FROZEN
MINCED MEAT
MINCED MEAT
VACUUM-PACKED MEAT PRODUCTS
SMOKED
MEAT PRODUCTS
MEAT PRODUCTS
SEMI-FINISHED
MEAT PRODUCTS
MEAT PRODUCTS
FROZEN SEMI-FINISHED
PRODUCTS
PRODUCTS
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
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.
Benefits
How it works?
The quality of meat products is preserved even at higher than usual storage temperatures. Food safety can be improved by suppressing pathogenic microflora.
Treatment process
Antimicrobial ionising treatment of other food products
How it works?
The quality of meat products is preserved even at higher than usual storage temperatures. Food safety can be improved by suppressing pathogenic microflora.
Antimicrobial ionising treatment of other food products
Treatment process
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
Design and dev — Ann Glass, F*ready studio © 2023