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What is Feed Irradiation
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Food irradiation (Cold Pasteurization) is a preservation process of exposing foods to high-energy rays to remove pathogens and extend shelf life. The use of irradiation on red meats, poultry, potatoes, onions, spices, seasonings, fresh fruits and vegetables have all been approved by the USDA.
Cold Pasteurization can be used to replace chemical preservatives in foods. More than 40 years of research on food irradiation has shown that foods exposed to low levels of irradiation are safe and wholesome, and they retain high quality. The cold pasteurization process has been approved in over 40 countries covering over 60 food products with production in at least 30 of these countries.

In May 2003, the FDA at the urging of Congress approved cold pasteurization for the nation's school lunch program, directing the program to begin the process of ordering cold pasteurized meat products within the next 12 months. There are five different methods used to remove pathogens from food, each with its advantages and disadvantages highlighted in the table below.

SADEX only uses proprietary e-beam technology.


Sadex Method

  • Does not harm product or consumer
  • Advantageous for high volume processing
  • Uses normal electricity
  • Easily controlled process (can be turned on and off when completed)
  • No radioactive or negative environmental impact
  • Slightly more expensive than gamma technology
  • Penetrates and treats 3-3/4 inches of food product depth
  • Requires standardized packaging
  • High frequency energy
  • Can penetrate far into food
  • Can process a wide variety of food
  • Slow process
  • Potentially harmful and dangerous to operate and to environment
  • Can negatively impact the color and texture of some foods
  • Highest frequency energy
  • Can be used for largest sized packages
  • Can penetrate far into any food to kill bacteria
  • Slowest process
  • Radioactive waste is created from spent radioactive sources such as Cobalt-60
  • Negative consumer perception
  • Increasing Government Control
  • Easily accessible
  • Inexpensive
  • Not as capital intensive
  • Slow, lower volume process
  • USDA and FDA reducing allowable chemical agents
  • Toxic to environment
  • Only effective on surface level bacteria
  • Inexpensive
  • Proven technology
  • Easy to operate
  • Limited application to a select types of foods which can withstand heat
  • Slower process
  • Alters flavor, quality and texture of food



  • Red Meats: Fresh and Frozen
  • Fruits
  • Poultry: Fresh and Frozen
  • Vegetables
  • Shellfish
  • Spices
  • Dry Seasonings and Flavorings
  • Vegetable Seasonings
  • Pork
  • Shelled Eggs
  • Wheat and Wheat Flour
  • Herbals and Botanicals
  • Seeds for Sprouting
  • White Potatoes
  • Dehydrated Enzymes
  • Xanthan Gum
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