The Ross nuclear physicist in the Journal of radiation and danger said that the use of electron beams from particle accelerators to irradiate herring and other fish cans could prolong the duration of their retention by about three times.

Alexander Bria F Kim, director of the Nuclear Physics Institute at the Siberia branch of the Russian Academy of Sciences and the radiation center of the University of Novosibirsk, stressed, "if we are not afraid of heating food, why should we fear the use of radiation? Importantly, the electron energy in the accelerator is less than 10 MV, excluding the possibility of any radioisotope in the food.

There are countless bacteria and fungi in the body, most of which are harmless to human body. They help the body digest food and produce beneficial substances. But with the death of the host, they will give way to other bacteria that break down the "dead" tissue of the human body. Scientists explain that these microbes are also a major limiting factor in the duration of food preservation and are difficult to avoid when dealing with a variety of cooked foods. That is why although some foods are kept in cold storage and completely isolated from the outside world, they will still be destroyed.

Scientists at the Institute of nuclear physics at the Siberia branch of the Russian Academy of Sciences and the radiation center of the University of Novosibirsk have found a special way to prolong their shelf life. They found that the shelf life of herring and other fish canned with electron beams or gamma rays could be multiplied.

The reason is simple -- ionizing radiation or elementary particles themselves will destroy microorganisms inside and outside cans and prevent them from destroying organic matter in fish.

Experiments have shown that irradiation of canned herring and other fish with an electron beam of 5 MV does not produce bad odors, carcinogens and other undesirable molecules. Meanwhile, the retention period of canned goods can be increased by more than three times, from 10 days to 45 days.

The only limitation on this sterilization is the thickness of the food. Five megavolts of electrons can break down only about 2.5 centimeters of meat, which is theoretically sufficient for processing fish and canned meat.

Scientists believe that this technology can be used not only for civilian industries, but also for the preparation of food for soldiers and astronauts.