Effects of High-Energy Electron Irradiation of Chicken Meat on Salmonella and Aerobic Plate Count

Abstract

Four experiments were used to determine the effects of high-energy irradiation on the number of aerobic microorganisms and Salmonella on broiler breasts and thighs. Irradiation ranging from 100 to 700 kilorads (krads) was provided by a commercial-scale, electron-beam accelerator. Irradiation of broiler breast and thigh pieces with electron beams at levels of 100, 200, 300, 400, 500, and 600 krads showed that levels as low as 100 krads would eliminate Salmonella. When 33 thighs were tested after irradiation at 200 krads, only one thigh tested presumptive positive. The total number of aerobic organisms was reduced by 2 to 3 log10 cycles at irradiation levels of 100, 200, 300, 400, 500, 600, and 700 krads. Increasing the dose above 100 krads gave little if any additional benefit.

Antimicrobial activity of decontamination treatments for poultry carcasses: A literature survey

“…Most data on the antibacterial efficacy currently originate from studies examining meat products (Farkas, 1998). On chicken legs, irradiation of 1 kGy reduced aerobic bacteria by about 3.0 log CFU/g and increasing the dose yielded not further reductions (Heath, Owens, & Tesch, 1990). Another study irradiated poultry carcasses with 2-7 kGy (Nassar, Al-Mashhadi, Fawal, & Shalhat, 1997).…”

Electron Beam Irradiation for ReducingListeria monocytogenesContamination on Cold-Smoked Salmon

“…Heath et al (1990) reported that an electron beam irradiation of 1.0 kGy was effective in reducing Salmonella and aerobic bacteria in broiler thighs and breasts. Patterson (1995) reported a 5-log reduction of Campylobacter jejuni in sterile poultry mince after a 1.0 kGy electron beam treatment.…”

Bacteriological, Physicochemical, and Sensory Quality of Fresh Pork Chops with Low-Dose Irradiation and Modified-Atmosphere Packaging

“…poultry products (7,16,27,28). The reports differ somewhat on the suggested optimal irradiation doses to simultaneously achieve safety in regard to Salmonella and to maximize organoleptic qualities of irradiated products.…”