Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey

Bliznyuk, U.A.; Borchegovskaya, P.Y.; Chernyaev, A.P.; Ipatova, V.S.; Leontiev, V.A.; Nikitina, Z.K.; Studenikin, F.R.; Yurov, D.S.

Информация о цитировании статьи получена из Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 18 июня 2021 г.

Авторы: Bliznyuk U.A., Borchegovskaya P.Yu, Chernyaev A.P., Ipatova V.S., Leontiev V.A., Nikitina Z.K., Studenikin F.R., Yurov D.S.
Журнал: IOP Conference Series: Earth and Environmental Science
Номер: 640
Год издания: 2021
Издательство: IOP Publishing
Местоположение издательства: [Bristol, UK], England
Номер статьи: 032006
DOI: 10.1088/1755-1315/640/3/032006
Аннотация: This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens at doses up to 1 kGy to compare with treatment with 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.
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Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkeyстатья

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