Extend the shelf life of fish preserves in four times due to the radiation exposure of their failed Russian scientists.
Because preserved foods, unlike canned goods, not subjected to heat treatment, the shelf life is limited. At temperatures from 0 to +5 degrees they are stored up to 10 days. Yes, and this result is achieved by adding to the product of preservatives and salt. Thus to increase the shelf life of perishable products all over the world have long used radiation technology.
In 1981 the joint Committee of experts of the Food and agriculture organization of the United Nations, who and the International atomic energy Agency came to the conclusion that any irradiated food product have received a dose not exceeding 10 kGy (kilogray), is non-toxic.
In Russia a number of Standards regulating the use of ionizing radiation for food processing, was adopted in 2016. However, the technology is not yet used by domestic producers. Among the reasons that hinder the process, experts say the radio phobia and lack of adequate information on the safety of radiation technologies.
As reported “MK” the press-service of Institute of nuclear physics. Budker SB RAS, its experts conducted the experiment with colleagues from Obninsk Institute of radiology and Agroecology and Novosibirsk state research University, which is aimed at debunking false fears. The researchers processed fish preserves in the electron accelerator ILU-10 at doses up to 6 kGy.
They found that when the parameters from 3 to 6 kGy, the level of microbiological contamination of the product is reduced by 99.9%, and its taste and physico-chemical indicators remain normal. Shelf life as a result of processing increased from 10 to 45 days. Before treating the electrons preserves was sealed (in order to better preserve the antimicrobial effect after irradiation). As a result, the product appeared ionization which resulted in damage of intracellular structures and subsequent death of the microorganisms.
Currently, electron accelerators are used for disinfestation of grain, flour, cereals and fruits, processing of spices and herbs. It is not excluded that in the near future the method of cold pasteurization preserves will be used for processing fish and meat. A method of radiation treatment of packaged product useful for the production of military rations, food for astronauts, dietary products for patients with reduced immunity.
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