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This study provides the algorithm for the estimation of the dose absorbed by minced trout and pieces of chilled trout during 1 MeV electron irradiation. The algorithm uses programming code GEANT 4 based on Monte-Carlo method. The simulation takes into account the electron spectrum as well as the geometry samples. Ferrous sulfate (Fricke) dosimeter and film dosimetry were used to check the algorithm and control the dose parameters during irradiation. The difference between dose rate measured by Fricke dosimeter and simulated dose rate was less than 8 %. The difference between dose rate measured by dosimetric films and simulated dose rate was less than 12 %. The suggested dose estimation algorithm proved to be effective as it successfully determined the dose absorbed by minced trout and pieces of trout. Dosimetry systems can only control the parameters during irradiation treatment. This algorithm can be used to determine the irradiation dose for a product of various geometry, substance, and density.

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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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