19. September 2016.
19. September 2016.


Radiation unit of the Vinca Nuclear Institute, a leader in the region has almost 40 years of experience in providing reliable sterilization and conservation products.

A radiation source which is used in the radiation units, the radioactive isotope is cobalt, Co-60, which is intended solely for this purpose. The sterilization process takes place in a specially designed chamber for irradiation is made of reinforced concrete wall thickness of 1.8 m. Ram with sources is lifted out of the pool so that during the process, the products are circling around the source resulting in a homogeneous irradiation.

The entire drive is automated and managed from the control room, and also introduced the latest wireless system monitoring process. Radiation Safety Unit achieved adequate design and multiple security systems.

Sterilization of medical equipment

In radiation sterilization unit is made consumable medical supplies (gauze, medical garments, plastics, paper, …), laboratory equipment, disposable (petri dishes, needles, syringes, …), surgical instruments, packaging for medical devices , polymeric materials used for the manufacture of medical devices, …


  • Cold sterilization (there is no heating products)
  • Sterilization is performed in accordance with standards ISO 11137 and ISO 13485
  • Treatment of the product gamma radiation dose is determined by the service user or a specialist institute of Nuclear Sciences
  • The degree of sterility SAL = 10 (-6)
  • The products come packaged in the final sterilization and can be used immediately after sterilization

Conservation Authority

The irradiation of food by killing bacteria, insects and parasites which may cause a variety of diseases. Irradiation extends the shelf life of food, destroying microorganisms that cause spoilage, and slows down the ripening process and inhibiting the sprouting of root vegetables such as potatoes and onions; make the food safe to eat by destroying parasites and microorganisms that cause trichinosis and salmonella poisoning; and ensures that insects do not transmit across borders, through the quarantine treatment of fruit and vegetables.

Safety of irradiation

Food irradiation is studied and tested more than any other process of preparation or preservation of food. Decades of testing with the latest methods in toxicology have proven that foods treated with appropriate levels of ionizing energy do not have adverse effects on consumers. The World Health Organization, the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency reviewed the data of 50 years of research. They found that irradiated foods are safe as food preserved by other techniques, such as freezing and conservation. The research also found that the nutritional value of irradiated food good as the food being treated other processes.



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