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SERVICES WE OFFER:

Medical Device Sterilization

Bioburden reduction of consumer goods:

  • cosmetics
  • spices
  • herbs
  • toiletries
  • pharmaceutical raw materials
  • food packaging
  • dyes and colorants

Industrial products processing

 

 

Background radiation measured on the exterior wall of Scandinavian Clinics Estonia OÜ´s plant (μSv/h):

(Natural background radiation in Estonia may reach up to 0,3 μSv/h)

 

RADIATION MONITORING RESULTS:

Survey area: 0,12 µSv/h;
Control area: 0,10 µSv/h;
Pool: 0,08 µSv/h

FOOD IRRADIATION

Food irradiation is today allowed in many countries all over the world. Some countries however, in particular in Europe, still have severe restrictions. There is, at least in Europe, some customer resistance, which has resulted in a lack of action from authorities.

There is however a continuous effort in particular from the US government to promote the technique. There are also signs that American consumer resistance is weakening. It is likely that the development in Europe in a few years will be the same as in the US. Irradiation of chicken meat would for instance totally solve the campylobacter problem, which would be very positive from a public health point of view.

Notes from a conference concerning irradiation in Chicago September 2003

The industry has talked about this application during the last 50 years and has had some wishful thinking. Now it seems that it has started to take off in USA. (It also took 50 years to get pasteurisation to be a commonly accepted procedure).

  • Raw eggs often contain Salmonella and Campylobacter. It is shown that such a low dose as 1.5 kGy guarantees egg sanitation
  • The most used fumigant is Methyl Bromide, which is considered toxic and which therefore should be substituted by something else. Irradiation is technically the best alternative.
  • In spite of that EU has a restricted attitude towards irradiation of food, they have together with the Italian government - financed a study to define procedures for the safety and wholesomeness of fresh products relevant for the Italian food industry. One report talks about the treatment of chestnuts.
  • The government in USA has noted that there are more than 5000 deaths per year due to food poisoning. Irradiation will drastically reduce this number, if applied. All laws for irradiation are in place, so no excuse. The manufacturer has a strict responsibility, i.e. he must use the best possible process available.
  • In the last 2 years around 10.000 retailers have started to sell irradiated food, esp. ground meat.
  • One retail chain has already irradiated 2000 tons of ground meat.
  • Certain exotic fruits, like papaya, are sold in 2000-3000 shops.
  • Irradiated meat is served in 2000-3000 restaurants.
  • Fresh chicken will increase its shelf life with 25 days if irradiated
  • The cost for irradiation of 1 kg is 0.1 USD at doses of 1.5 3 kGy.
  • One cannot register any important negative consumer reactions.
  • An unexpected positive thing is that the sick days for restaurant workers have decreased significantly.
  • However, one cannot compare directly with Europe. In USA the law system is strange (many call it absurd) and if a lawsuit can be avoided by changing to irradiated ground beef so. In other words, the development is lawyer driven. The law cases are doubled each year. We suspect that we will see some substantial steps in Europe not earlier than 5 years from now. 
  • One important food address: www.foodtech.us