Frequently Asked Questions

Food X-ray inspection is not dangerous to the operators or other production staff. The radiation levels are highly regulated, and the operator will not receive any additional radiation exposure.

Key safety features:

• Cabinet/enclosure protecting users from X-rays
• Regular maintenance and service ensures safety
• Compliance with all radiation safety regulations
• Radiation safety training provided during implementation

The X-rays do not affect or change the food products in any way.

Important points:

• Extremely low X-ray power levels
• Brief exposure time
• No effect on:
  • Flavor
  • Texture
  • Nutritional values

X-ray systems can detect various physical contaminants in food:

• Metals
• Glass
• Stones
• Dense plastics

The inspection process:

1. Creates a recipe for each product type using good-quality samples
2. Images each product
3. Compares to product recipe
4. Detects and rejects anomalies

Yes. The packaging is part of the good-quality product recipe and will not affect detection capabilities.

Benefits:

• Metallic film or aluminum trays are accepted
• Additional foreign objects are detected
• Freedom to change packaging without updating Critical Control Points

X-ray systems provide pack-for-pack traceability through:

• Individual package imaging
• Batch tracking
• Production documentation
• Quality assurance records

Benefits:

• Precise contamination tracking
• Targeted recalls if needed
• Brand protection
• Meeting retail chain requirements

X-ray systems can detect:

• Foreign contaminants
• Missing components
• Broken products
• Product integrity issues

Price difference factors:

• More advanced technology
• High-value components (X-ray generator and detector)
• Greater capabilities and value

Key advantages:

• Detects multiple contaminant types
• Not affected by:
  • Packaging materials
  • Humidity
  • Product's salt content
• Enhanced quality assurance
• Complete traceability
• Product integrity verification