Frequently Asked Questions
What is Electron Beam (e-Beam) Food Safety/Preservation?What is an Electron?
What is Electron Beam (e-Beam) Food Safety/Preservation?
Food pasteurization using electrical irradiation is the wave of the future for shelf-life preservation and food safety. Preliminary results show shelf-life in preserved some 5-7 days on strawberries. Elimination of harmful bacteria that cause 76 million foodborne illnesses and 5,200 deaths annually in the U.S. is another added value. All this while preserving fresh taste, aroma, texture, wholesomeness and the nutritional content of foods.
What is an Electron?
Electrons are natural parts of the compounds that make up living organisms, including humans. Scientifically an electron is a particle of an atom that has mass and has a negative electrical charge (e-). Walking on carpet can generate static electricity, that is, an electron (e-) similar to the illuminating electrons emitted by a light bulb, the electrons that form images on the picture tube of your television and electrons used to create Xrays for dental Xray imaging.
How Does the Electron Beam Linear Accelerator Destroy Food Pathogens?
Fresh produce and other foods are freed of harmful bacteria when exposed to a field of electrons produced and accelerated by an electron beam linear accelerator. The electrons produced in the accelerator gain velocity energy by surfing on microwaves to near the speed of light (186,000 miles per second). The speeding electrons damage and destroy bacteria in and on the food upon colliding with the bacteria. The electrons in the field of energy spend their energy rapidly, create virtually no heat, and dissipate leaving no residue in the food.
See e-Beam animation at http://ebeam.tamu.edu
What Value is Added?
A major benefit of E-Beam irradiation is its effectiveness in reducing harmful bacteria in fruits, vegetables and other foods. Within FDA and USDA doses approved, E-Beam processing destroys 99.9 percent of common contaminants such as Listeria monocytogenes, E. Coli 157:H7 and Salmonella. Electron beam irradiation controls bacteria, molds, yeast, and insects which cause deteriation and spoilage and decrease the quality of fresh produce and other foods. Generally E-Beam processed produce stays firmer, remains free of mold, and retains flavor and eye appeal longer than conventional. Consumers also benefit from better-tasting vine-ripened produce because E-Beam processing slows ripening. Electron beam irradiation equates to higher quality, fresher food and much less waste for wholesalers, retailers, and consumers.
Are Irradiated Foods Available at the Marketplace?
A variety of seasonal and year-round value-added products have been irradiated, labeled and sold in commercial produce isles across the country. Shelf-life extension of irradiated produce has open and expanded markets for many tropical and Asian fruits.
- Blueberries
- Bananas
- Tomatoes
- Grapefruit
- Oranges
- Blackberries
- Strawberries
- Mushrooms
- Onions
- Potatoes
- Atemoya
- Rambutan
- Lychee
- Starfruit
- Chinese Taro
- Papaya
Is the technology accepted by consumers?
Consumer Approval
80-92% of informed consumers prefer to buy irradiated produce and other foods
Government Approval
Food and Drug Administration
United States Department of Agriculture
Centers for Disease Control
Food and Agricultural Organization of the United Stations
World Health Organization
and in 42 countries around the world
Science Community Endorsements
American Academy of Sciences
American Medical Association
American Dietetic Association
Institute of Food Technologists
Food Marketing Insitute
Grocery Manufacturers of America
What Practices are Complimented or Replaced by e-Beam technolgy?
E-Beam irradiation is not meant to replace but to compliment by bring an additional level of food safety to existing food safety practices and quality assurance protocols throughout the food system from farm-to-consumer.
E-Beam irradiation is already being used as a replacement for insect control in stored produce by some produce companies instead of methyl bromide, an ozone-depleting chemical, set to be phased out of numerous uses World-wide by 2005.
E-Beam irradiation is being used as a countermeasure to quarantine by a growing number of produce companies as an alternative to toxic or environmentally harmful fumigants and costly long-term refrigeration used protect American agriculture from foreign pests like the Mediterranean fruit fly.
E-Beam irradiation uses electricity as an energy source and can be operated in a controlled industrial environment, with On-Off switches much like other electrical devices and machinery.
E-Beam technology prides itself with extraordinary precision dosemitry maintaining optimum pathogen control while preserving food quality characteristics.
