Sadex Corporation

8/8/2019 Sadex Corporation

http://slidepdf.com/reader/full/sadex-corporation 1/20

CSR:SADEX CORPORATION

Page 1

SADEX CORPORATION

N A T I O N A L I N S T I T U T E O F F A S H I O N T E C H N O L O G Y , H Y D E R A B A D

SUBMITTED TO:

Mr. Anant Phani

SUBMITTED B

Akriti Sharm

Satabdi Choudhu

7th

October 201

Corporate Social

Responsibility




Page 2

Sr. No Topic Page No

1 SADEX Corporation : Overview 3-4

2 SADEX Initiative : E-beam Technology 5-7

3 Services Provided by SADEX 8-17

4 Benefits of SADEX Service : Food Irradiation 18-19

• INDEX




Page 3

SADEX Corporation is a Texas-based corporation operating an electron beam (“e-

beam”) irradiation or “cold pasteurization” facility in Sioux City, Iowa. SADEX provides

cold pasteurization services to the food and agricultural industries utilizing proprietary,

patented technology that eliminates pathogens without the use of radioactive or

chemical agents. Operating under the SADEX banner since 2005, the corporation’s

clients are some of the best known names in food processing, animal health, feed

processing, marketing and distribution.

The 16,000 square foot Sioux City facility has the capacity and capabilities to process

upwards of 150 million pounds of red meat, poultry or fresh fruits and vegetables, and

animal feeds in combination

annually. SADEX is located in

the center of the cold storage

district in Sioux City, ideal for

serving clients across the entire

Midwest.

SADEX’S MISSION

Mission Statement for the Sadex Corporation

“We, the firm of SADEX Corporation, believe that service, honesty, and integrity are the

most important factors in personal and business relationships. It is our goal to treat each

client as we would like to be treated. We pledge to be an asset to our community and

for a better tomorrow for both our clients and stakeholders.”

Commitment towards its clients

• SADEX CORPORATION

:OVERVIEW1.




Page 4

To the clients it works with, SADEX commits to

be responsive to their processing needs and work hard to achieve them

be an additive business partner who helps improve their overall profitability

care about them not just as clients but as unique individuals with different ideas,

attributes, and pressures

Commitment towards Community

To the communities it works in, SADEX commit to:

donate both time and money to improve our surroundings and make the Central

States region a better place to live

become an example of community involvement and corporate consciousness

be a resource of those organizations that need our expertise or advice

Commitment towards Employees

To its employees, SADEX commits to:

provide a stimulating and challenging environment in which to work

treat every employee like an extension of our families

compensate each employee based on their work

Commitment towards Shareholders

To its stakeholders, SADEX commits to:

have a profitable corporation, without which the aforementioned goals are not

possible

always make them proud to be associated with the SADEX Corporation

provide returns commensurate with the performance of the business




Page 5

In the United States, it has been estimated that there are as many as 76 million

illnesses, 30 million reported cases, over 300,000 hospitalizations and over 5,000

deaths per year due to food borne illnesses with the most vulnerable victims being

children and the elderly. The economic impact resulting from this is estimated at

somewhere between $200 million to $400 million in annual medical costs and

productivity losses. The e-beam process at SADEX, which uses ordinary electricity to

safely eliminate dangerous bacteria from food products, is a preferred method of

combating food borne illness such as E. Coli, Listeria, and Salmonella and for

disinfestations of fruits thereby saving money and lives. E-beam treatment, when used

on animal feed, can prevent these animals from ingesting the food borne illnesses and

therefore is the first step to increasing the safety of the human food chain. In the long

run, the expense of treating the animals for illness with antibiotics, quarantining the

herd, or lose any part of the herd altogether is far more expensive, than investing in

prevention at the start. For every $1 of e-beam treatment invested in, $2 of medicalservice due to food borne illness is saved per consumer. Corporately, E-beam

irradiation technology prevents undesirable recalls leading to corporate liability and

litigation. SADEX has designed a cold pasteurization process and quality control steps

to ensure that the consumables will be treated with precisely the correct dose of

customer-desired electronic beams.

The Sadex E-beam Process

From the time a truckload of product arrives at the SADEX plant for e-beam treatment,

monitoring and quality control processes are invoked. Since lot sizes and packaging

varies widely between producers and product type, SADEX personnel immediately

verify the amount and type of product provided against the Bill of Lading and other

shipping documents. Once this verification is completed, skids of product are moved to

• SADEX INITIATIVE : E-BEAM

TECHNOLOGY2.




Page 6

a staging area near the inbound conveyor loading area. From this location, and

depending on the product involved, between 15 and 50 pounds of product is loaded into

individual carriers used to move the product

through the remainder of the process.

Different materials, with differing densities

and/or thickness, obligate different dose

patternings of electron beams. Amount of dose

given to a product is completely dependent on

the customer's requirement to achieve a certain

mirocrobial reduction, while preserving nutrition

and safety. Computer settings are fixed for each

individual product process, based on dose

mappings that have been previously calculated and written into a Specific Product

Supplement Agreement, or SPSA. An SPSA is the customer's way of verifying and

approving the doses for each of their individual products. An SPSA must match the

products codes of the received product for the SureTrack system to operate. For certain

products and/or packaging, attenuation is necessary prior to treatment.

Attenuation involves SADEX adding certain types of material, external to the consumer

products, to increase the density of the products being processed to achieve the proper

dose, and e-beam penetration.

Once the computer settings are fixed according to the SPSA, and the load entered into

the SureTrack processing system according to its lot and product codes, the product is

passed along a conveyor system leading to the process table, where it moves at a pre-

determined speed through the dual beam lines absorbing the customer-requested rangeof dose, measured in kilograys. Upon leaving the process table, the carriers, now

containing the processed, treated product, move rapidly along the outbound conveyor

system to the outbound unloading area where the product is removed and repalletized

for shipment.

E-Beam Irradiator




Page 7

During the repalletization process, the monitoring and documentation continue as the

pallets are labeled with a placard containing Company Name, Lot Number, Pallet

Number, and Date received and processed. In addition, a Certificate of Analysis

accompanies the skids of product that are loaded back on the truck for shipment.

To ensure that the product actually receives the correct dose, readings are taken from

dosimeters comprised of alanine pellets or alanine coated film strips. These dosimeters

are placed inside a panel called a phantom and run through the treatment process with

the product. The alanine traps the highly stable alanine free radicals that are produced

during the electron beam process. The dosimeter

is then read to determine and document how

much irradiative energy was administered during

processing. Dosimeter testing is done at least

three times during a product's processing ”before

the first carrier, after the last carrier, and at the

halfway point of the complete load” to verify dose

received throughout the entire shipment.




Page 8

SADEX Corporation provides cold pasteurization services to the food, agricultural, and

animal health industries utilizing proprietary, patented technology that eliminates

pathogens without the use of radioactive or chemical agents. Maintaining state-of-the-

art technology and working closely with

Texas A&M University, Kansas State

University, and Iowa State University,

SADEX is committed to providing the

highest quality and safest forms of cold

pasteurization.

SADEX is a diverse operation capable of achieving a variety of customer-desired goals.

From animal health product sterilization to protection of human and animal

consumables from microbes such as Salmonella and E. Coli, SADEX strives to be a

leader in the fields of human and animal safety.

Operating under the SADEX banner since 2005, the corporation’s clients are some of

the best known names in food processing, animal health, feed processing, marketing,

and distribution. The 16,000 square foot Sioux City facility has the capacity to process

upwards of 150 million pounds of red meat, poultry, or fresh fruits and vegetables, and

animal feed combined annually.

• SERVICES PROVIDED BY SADEX3.

SADEX CORPORATION

SERVICES

FOOD IRRADIATION FEED IRRADIATION




Page 9

FOOD IRRADIATION

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.

Irradiation Compared to Pasteurization

As in the heat pasteurization of milk, the irradiation process greatly reduces but does

not eliminate all bacteria. Irradiated poultry, for example, still requires refrigeration, but

would be safe longer than untreated poultry. Strawberries that have been irradiated will

last two to three weeks in the refrigerator compared to only a few days for untreated

berries. Irradiation complements, but does not replace, the need for proper food

handling practices by producers, processors, and consumers.

Two things are needed for the irradiation process:

1. a source of radiant energy, and

2. a way to confine that energy.

For food irradiation, the sources are radioisotopes (radioactive materials) and machines

that produce high-energy beams. Specially constructed containers or compartments are

used to confine the beams so personnel won't be exposed.




Page

10

Radioisotopes are used in medical research and therapy in many hospitals and

universities. They require careful handling, tracking, and disposal.

Machines that produce high-energy beams offer greater flexibility. For example, they

can be turned on and off unlike the constant emission of gamma rays from

radioisotopes.

Regulation of Food Irradiation

Since 1986, all irradiated products must carry the international symbol

called a radura, which resembles a stylized flower.

FDA requires that both the logo and statement appear on packaged

foods, bulk containers of unpackaged foods, on placards at the point of purchase (for

fresh produce), and on invoices for irradiated ingredients and products sold to food

processors. Learn more about the radura.

Processors may add information explaining why irradiation is used; for example,

"treated with irradiation to inhibit spoilage" or "treated with irradiation instead of

chemicals to control insect infestation."

Accurate plant records are essential to regulation because there is no way to verify or

detect if a product has been irradiated, or how much radiation it has received

Effect of Irradiation on Nutritive Value of Food

Irradiation has been compared to pasteurization because it destroys harmful bacteria.

Since irradiation does not substantially raise the temperature of the food being

processed, nutrient losses are small and often substantially less than other methods of

preservation such as canning, drying, and heat pasteurization and sterilization

(8,9,11,12,19). The relative sensitivity of the different vitamins to irradiation depends on

the food source, and the combination of irradiation and cooking is not considered to

produce losses of notable concern (9).

http://www.extension.iastate.edu/foodsafety/irradiation/index.cfm?articleID=127&parent=3

http://www.extension.iastate.edu/foodsafety/irradiation/index.cfm?articleID=127&parent=3




Page

11

Proteins, fats, and carbohydrates are not notably altered by irradiation (8,9,13,19). In

general, nutrients most sensitive to heat treatment, such as the B vitamins and ascorbic

acid, are sensitive to irradiation. Diehl (9) and Thorne (13) compared nutrient retention

losses from irradiation with those associated with other traditional methods ofpreparation. Vitamin losses from pure solutions are larger than losses when the vitamin

is in a food material (9). Nutrient losses can be further minimized by irradiating food in

an oxygen-free environment or a cold or frozen state (9,13). Fox and coworkers (20)

derived a formula to calculate predicted losses in cooked pork and chicken on the basis

of data--derived from the second National Health and Nutrition Examination Survey--on

quantities of these items in the US diet and irradiation doses allowed by the FDA.

Predicted losses of riboflavin and niacin in pork, and of thiamin in both pork and

chicken, ranged from 0.01% to 1.5%. Fresh pork, as reported in a study based on the

USDA's 1989-1991 Continuing Survey of Food Intake by Individuals (21), provides

approximately 4% of the thiamin in a typical US diet, whereas poultry provides

approximately 1%. Grain products, by comparison, contribute 46.8% of thiamin in the

US diet.

Before approving irradiation of meat, the FDA evaluated an "extreme case" in which all

meat, poultry, and fish were irradiated at the maximum permissible dose underconditions that led to maximum destruction of thiamin (22). Even in these extreme and

unlikely circumstances, the average thiamin intake would still be above the

Recommended Dietary Allowance (RDA) (23) and now the Dietary Reference Intake

(DRI) (24). Thus, the FDA concluded there would be no deleterious effect on the total

dietary intake of thiamin as a result of irradiating foods. Another study by Fox et al (25)

compared radiation reductions in B-vitamin levels in beef, lamb, pork, and turkey. The

researchers reported losses of riboflavin that were virtually undetectable in all the tested

meats at doses up to 3 kGy. Thiamin losses were detectable, and the losses varied

among the meats tested, but the range was narrow, from a low of 8% loss to a high of

16% loss. Earlier reports regarding losses of ascorbic acid in potatoes--as a result of a

shift to dehydroascorbic acid--are no longer considered valid because the researchers

failed to consider that dehydroascorbic acid also has vitamin activity (9). In a study of




Page

12

the ascorbic acid content of oranges, Nagai and Moy (26) found no significant

differences between irradiated and control fruit at dose levels up to 1 kGy throughout a

6-week storage period.

Sensory qualities such as appearance and flavor have been evaluated in the laboratory

(9,18,26,27) as well as in market studies with consumers (16,27). Consumers

consistently rated irradiated fruit as equal to or better than nonirradiated fruits in

appearance, freshness, and taste (16,27,28). However, irradiation may affect the color

and odor of meat, depending on the irradiation dose, dose rate, temperature,

packaging, and atmosphere during irradiation (29). Irradiated beef becomes a deeper

red and pork and poultry become more pink. These changes are more pronounced at

higher levels of ionizing energy. When meat is irradiated at low doses under specific

conditions--such as low oxygen or no oxygen--with specific packaging such as vacuum

sealed or in the frozen state, there is no notable development of off-odors or flavors.

Studies have found that flavor in vacuum-packed raw or cured pork is not negatively

affected by irradiation and that cooked pork ranks equally with nonirradiated samples for

meatiness, freshness, tenderness, juiciness, and overall acceptance (30-32). Irradiation

of chicken breast and thigh up to 10 kGy had little effect on sensory acceptability of

appearance, odor, texture, and taste (33).

Methods of Food Irradiation

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.

ADVANTAGE DISADVANTAGE

E-Beam

Sadex

Method

Does not harm

product or

consumer

Slightly more expensive

than gamma technology

Penetrates and treats 3-3/4




Page

13

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

inches of food product

depth

Requires standardized

packaging

X-Ray 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

Gamma

RAY

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

Chemical Easily accessible

Inexpensive

Not as capital intensive

Slow, lower volume process

USDA and FDA reducing

allowable chemical agents

Toxic to environment




Page

14

Only effective on surface

level bacteria

Thermal 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

SADEX only uses proprietary e-beam technology.

Areas of impact

1. Preservation. Irradiation can be used to destroy or inactivate organisms that

cause spoilage and decomposition, thereby extending the shelf life of foods. It is

an energy-efficient food preservation method that has several advantages over

traditional canning. The resulting products are closer to the fresh state in texture,

flavor, and color. Using irradiation to preserve foods requires no additional liquid,

nor does it cause the loss of natural juices. Both large and small containers can

be used and food can be irradiated after being packaged or frozen.

2. Sterilization. Foods that are sterilized by irradiation can be stored for years

without refrigeration just like canned (heat sterilized) foods. With irradiation it will

be possible to develop new shelf-stable products. Sterilized food is useful in

hospitals for patients with severely impaired immune systems, such as some

patients with cancer or AIDS. These foods can be used by the military and for

space flights.

3. Control sprouting, ripening, and insect damage. In this role, irradiation offers

an alternative to chemicals for use with potatoes, tropical and citrus fruits, grains,

spices, and seasonings. However, since no residue is left in the food, irradiation

does not protect against reinfestation like insect sprays and fumigants do.




Page

15

4. Control foodborne illness. Irradiation can be used to effectively eliminate those

pathogens that cause foodborne illness, such as Salmonella

Food Products treatable with E-Beam Technology

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

FEED IRRADIATION

Electron beam irradiation is a process whereby products are exposed to sources of

ionizing radiation which cause chemical, not nuclear, changes similar to other

conventional cooking or preservation methods. It has been approved for use on a

variety of human foods and provides a means for reducing disease risk. Extending this

process to animal feed and feed ingredients will not only increase the safety of the feed

for the animals consuming it, but to people who handle animal feed and feed

ingredients.




Page

16

Put into effect April 10, 2001, the FDA approved treatment of bagged complete diets,

packaged feeds, feed ingredients, bulk feeds, and animal treats and chews such as

rawhide and pig ears to prevent microbial infection in handlers of the feed and animals

alike. Major benefits result from the treatment of animal feed and its contents include,but are not limited to, decreased pathogenic content in the human food chain supplied

by the animals consuming the feed, decreased amounts of antibiotics necessary for

farmers and ranchers to keep their animals healthy, increased food handling safety for

the humans who care for these animals, and a marked decrease in the build-up towards

antibiotic resistance in bacterial strains such as Salmonella and E. Coli, which could

lead to a bigger human problem in the future.

Best of all, animal feed treatment is a cheaper alternative to high-cost items like

antibiotics, quarantine, and, unfortunate loss of parts or all of the herd.

SADEX Corporation uses only proprietary E-beam technology to treat animal feeds and

feed ingredients, while not depleting the customer-desired nutritional value for their

products.

Feed products treatable with E-Beam technology

Animal Feeds and Complete Diets

Feed Ingredients

Pet Treats and Chews

Pet Foods

Pet Toys

Pet Bedding

Brewer's Yeast

Whey Proteins

Other Treatment Services

As an agricultural electron beam facility, SADEX’s primary focus is adding benefits to

the human and animal food chain and deleting harmful bacteria from it. However, as its




Page

17

facility is designed to allow for a diversity of products, it has an opportunity to serve the

vital needs of other companies and providers outside of the agricultural community.

From animal health items to research and development ventures, SADEX Corporation

can meet the irradiative needs in many consumer fields. Below is the list of non-agricultural products treatable with e-beam technology.

ANIMAL

HEALTH

PACKAGI

NG

CHEMICA

LS

CONSUM

ER

PRODUCT

S

LAMINATIN

G/

BONDING

RESEARCH

AND

DEVELOPME

NT

Neutraceutic

als

Films Pesticides Personal

Hygiene

Polymers Clean Room

Garments

Supplements Trays Additives Cosmetics Wood Test

Equipment

Research

Animal

Products

Bottles Xanthan

Gum

Baby

Diapers

Furniture Bedding

Vet Supplies Caps Baby

Bottles

Sports

Equipment

Syringes Personal

Care

(bandages)

Baby

Pacifiers

Plastic

Fixtures

Vaccines Wound

Care

Specimen

Bottles

Herbals

Botanicals

Flowers




Page

18

Treating foods with ionizing energy offers many benefits to consumers, retailers, and

food manufacturers. The benefits depend on the treatment used. The most important

benefit is improved microbiological quality of food. Thus achieving SADEX mission

“Increasing safety and shelf life of everyday consumable”. The process at SAD EX are

aimed to benefit the society and ensure health of the people. Additional benefits include

the replacement of chemical treatments and extended shelf life (9,11,12,19). The

following benefits gained by SADEX through their process of food irradiation are

specified:

1. Most spices and herbs are fumigated with ethylene oxide to improve

microbiological quality. Irradiation replaces this chemical, which is being phased

out for environmental and worker safety reasons.

2. Because pathogens in raw poultry or meat can be reduced by 99.9% or more by

a low "pasteurization" treatment (14), irradiation can help reduce the potential for

cross-contamination in homes and foodservice kitchens (eg, schools, industry,

groceries, hospitals, restaurants). Irradiation can reduce the presence of

foodborne pathogens, according to numerous studies conducted worldwide for

over 50 years. Irradiation within approved dosages has been shown to destroy at

least 99.9% of common foodborne pathogens (eg, Salmonella , Campylobacter , E

coli O157:H7, Listeria monocytogenes ), which are associated with meat, poultry,

and secondary contamination of fresh produce.

3. Irradiation also provides an additional level of safety if food is not fully cooked.

4. Transport of some fruits and vegetables is restricted or prohibited to prevent the

spread of harmful insects such as the Mediterranean fruit fly. Current insect

quarantine procedures require harvest and heat treatment of fruit that is not fully

ripe. Irradiation is an approved quarantine treatment that results in a higher-

• BENEFITS OF SADEX SERVICE :

FOOD IRRADIATION4.




Page

19

quality fruit because it can be used on ripe fruit, does not cause hard spots, and

does not increase susceptibility to mold. Additionally, irradiation can be used on

fruits that do not tolerate heat treatments. Use of this quarantine method will

increase availability of a wider variety and higher quality of tropical andsemitropical fruits.

5. Irradiation can replace chemical fumigants used to protect rice and grain from

insect infestation.

6. Irradiation retards the natural decay of fruit and vegetables, thus extending shelf

life.

7. Irradiation contributes to keeping down food costs as a result of less wastage

and extended shelf life.

8. Because irradiated food is virtually indistinguishable from fresh items (9,13), food

can be prepared in the traditional manner. The process can be considered a

"win-win" situation for consumers, retailers, and food manufacturers.

9. At approved doses, irradiation does not sterilize food. However, it prolongs shelf

life of many fruits and vegetables by reducing growth of spoilage bacteria and

mold and by inhibiting sprouting and maturation. As a result, products can be

harvested when fully ripened and can be transported and displayed for longer

periods while maintaining desirable sensory qualities.

10. Irradiation is an effective means to decontaminate certain food products, thereby

eliminating or reducing the use of toxic or environmentally harmful fumigants.

11. Irradiation can be used as a pest-control treatment on quarantined fruits and

vegetables to prevent the importation of harmful pests.




http://www.sadexcorp.com/

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodirradiation.htm

http://www.mindfully.org/Food/Irradiation-Position-ADA.htm

http://www.gao.gov/new.items/rc00217.pdf

http://www.mnbeef.org/statement_to%20public%20citizen.delincee.htm

http://www.mnbeef.org/opinion_on_the_expert_affidavit_.htm

http://www.extension.iastate.edu/foodsafety/irradiation/index.cfm?parent=3

http://www.cidrap.umn.edu/cidrap/content/fs/irradiation/biofacts/irrad-bkgd.html

•BIBLIOGRAPHY

























Documents

Sadex Corporation