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Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat

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Bulletin of the Russian Academy of Sciences: Physics Aims and scope

Abstract

A series of comprehensive studies is performed to optimize the use of radiation technologies in the sterilization and processing of biological objects. Experimental study reveals the nonlinear dependence of the effectiveness of suppressing pathogenic microorganisms on samples of chilled turkey meat on the dose rate with the doses ranging from 0.25 to 6 kGy. Fluorescence fingerprinting reveals no appreciable differences between irradiated and non-irradiated samples.

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Authors and Affiliations

  1. Department of Physics, Moscow State University, 119991, Moscow, Russia

    A. P. Chernyaev, V. V. Rozanov, U. A. Bliznyuk, V. S. Ipatova, V. M. Avdyukhina & P. Yu. Borschegovskaya

  2. Skobeltsyn Institute of Nuclear Physics, Moscow State University, 119991, Moscow, Russia

    A. P. Chernyaev, V. V. Khankin & D. S. Yurov

  3. Department of Chemistry, Moscow State University, 119991, Moscow, Russia

    M. K. Beklemishev & E. A. Rukosueva

  4. National Scientific Research Institute of Medicinal and Aromatic Plants, 117216, Moscow, Russia

    I. K. Gordonova

Authors
  1. A. P. Chernyaev
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  2. V. V. Rozanov
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  3. M. K. Beklemishev
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  4. U. A. Bliznyuk
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  5. V. S. Ipatova
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  6. V. M. Avdyukhina
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  7. P. Yu. Borschegovskaya
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  8. I. K. Gordonova
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  9. E. A. Rukosueva
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  10. V. V. Khankin
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  11. D. S. Yurov
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Corresponding author

Correspondence to U. A. Bliznyuk.

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Additional information

Translated by A. Bulaev

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Chernyaev, A.P., Rozanov, V.V., Beklemishev, M.K. et al. Using Low-Energy Electrons for the Antimicrobial Processing of Poultry Meat. Bull. Russ. Acad. Sci. Phys. 84, 1380–1384 (2020). https://doi.org/10.3103/S1062873820110076

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  • DOI: https://doi.org/10.3103/S1062873820110076

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