Food manufacturers often encounter this problem, which is that the food they produce may face transportation blockages or be taken off the shelves and scrapped shortly after staying in supermarkets due to its short shelf life. This undoubtedly causes great economic losses to businesses. At this time, many people are eager to find a new device to extend the shelf life of their products. If such a device is available, it will greatly help them. Not only can it provide protection for food, but it will also greatly enhance their economic benefits.

The main reason why most foods have a short shelf life is that they are prone to the growth of microorganisms. During production, transportation, storage, and sales, microorganisms can easily exceed the standard due to different environmental factors. Some foods are already microbial carriers on the edge of exceeding the standard, and if not handled properly, quality problems may occur, making it impossible to store for a long time. Therefore, extending the shelf life of food by inhibiting microbial growth is also an effective strategy to solve this problem. But what are the good technological devices for inhibiting the reproduction of microorganisms? Electron beam sterilization equipment is currently relatively effective, safe, and reliable. Electron beam inhibition of microbial reproduction is mainly achieved through the action of electron rays generated by high-energy electron accelerators on the outer box of food sealed packaging. Whether it is vacuum packaging or other packaging forms of food, it can penetrate from the outside to the inside and kill various types of microorganisms in the food, especially Escherichia coli, mold L bacteria, insect eggs and larvae that often appear in the food. After appropriate doses of electron beam irradiation, their reproduction is effectively inhibited. At the same time, similar to vacuum packaged food, as long as the bag is not opened and comes into contact with polluted air outside, there will be no microbial growth inside for a long time, just like clean muddy soil without seeds, grass and flowers will not sprout. Many foods in supermarkets, such as dried fruits, meat products, and bread, use electron beams to inhibit microbial growth and extend their shelf life. For example, pickled peppers and chicken feet usually have a shelf life of one week, but after killing internal E. coli with electron beams, their shelf life can be extended to six months. Some foods can even be extended for an additional year without any problem. This shows how much efficiency electron beam processed food can improve for enterprises. (Kind reminder, electron beam sterilization is a physical cold processing method that does not contain any radioactive residues. It is currently a relatively green and environmentally friendly disinfection and sterilization technology, and consumers can consume it with confidence.)