Ionization of food It is method of physical conservation which consists in exposing the product to the action of the passage of accelerated electrons for a certain period of time sufficient for its rehabilitation.
This procedure can be applied to:
- Fresh products
The Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have recommended the use of this method and confirm its safety and effectiveness for ensure food safety and qualitywhich would mean less waste.
Some of the advantages of this new method are delayed maturationgermination and emergence of germs in vegetables, disinfection of grains, fruits, vegetables and nuts, an alternative to the use of chemical treatments, cold treatment, quickly and without subsequent aeration or waste residues.
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A method of food ionization to improve its preservation
In addition, it can be useful for extending the shelf life of fresh foodsfrozen and dehydrated since there are no visible organoleptic changes in the product, it prevents foodborne diseases and facilitates international trade.
Elsa Escobar, director of EVA’S snackhe commented during his participation in the forum “New paradigm in food: Preservation without a cold chain and contribution to compliance with the goals of sustainable development”., using ionization treatment that with this technology it is possible to fulfill several UN 2030 sustainability goals.
Thanks to the reduction of the microbial load to almost zero, it makes food safe and extends its shelf life. Preserving food without a cold chain opens up new horizons in the fight against hunger and reducing food waste,” he concluded.
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