Radiation surface antimicrobial processing of poultry meat and by-products using the nanosecond low-energy electron beam

• Published in: Radiation physics and chemistry (Oxford, England : 1993) Vol. 217; p. 111528
• Main Authors: Vazirov, R.A., Yu Sokovnin, S., Krivonogova, A.S., Isaeva, A.G.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2024
• Subjects: Electron beam; Food products; Ionizing radiation; Meat; Radiation processing; Surface radiation disinfection; Electron beam; Ionizing radiation; Food products; Radiation processing; Meat; Surface radiation disinfection
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2024.111528

Radiation methods of processing food and agricultural products are gaining popularity. This research was devoted to the actual topic of using a low-energy electron beam (LEEB) for radiation processing food products. In this work, we irradiated samples of chicken meat on a URT-1 accelerator. This accelerator generates a nanosecond electron beam (NEB) with an energy below 1 MeV. It allows the processing of packaged products and the selection of dose distribution profiles depending on package thickness and product layer thickness required for processing. Results showed that a dose of 10 kGy reduced contamination of chicken meat by 1–1.5 log and makes it possible to eliminate pathogenic microorganisms from the surface. There were no significant changes in the integral quality indicators of food products with a dose below 10 kGy. It allows increasing the dose value during radiation surface processing (RSP), thereby increasing the products' shelf life. •The samples were irradiated using the URT-1 (1 MeV).•The influence of absorbed dose on microbiological contamination and quality indicators of food products were investigated.•Dose-effect relationships of absorbed dose on microbiological contamination were described.