Статья

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

U. A. BliznyukLomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, RussiaPolina BorchegovskayaLomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, RussiaA. P. ChernyaevLomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, RussiaВ. С. ИпатоваLomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, RussiaValery LeontievLomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, RussiaЗ. К. НикитинаRussian Research Institute of Medical and Aromatic Plants, 7-1, Grina str., Moscow, 117261, RussiaФ. Р. СтуденикинLomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, RussiaD. S. YurovSkobeltsyn Institute of Nuclear Physics Lomonosov Moscow State University, GSP-1, 1-2, Leninskiye Gory, Moscow, 119991, Russia

2021en

ABI

Аннотация

Abstract This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 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 with doses up to 1 kGy to compare with treatment using 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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Идентификаторы

DOI: 10.1088/1755-1315/640/3/032006

Цитирования и источники

Цитирований: 2Использованных источников: 0

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