Electron beams cut poultry pathogens while preserving turkey quality

Scientists are evaluating the effectiveness of electron beam technology in eliminating foodborne pathogens in poultry while maintaining meat quality. This nonthermal method uses high-energy electron beams to damage pathogen DNA, unlike heat-based treatments. The U.S. Food and Drug Administration approves electron beams for cold pasteurization, which eliminates seven major pathogens responsible for 53,300 hospitalizations and 931 deaths in 2019.

While irradiated fruits and spices are already on grocery shelves, poultry remains a largely untapped area for electron beam use. The research team, led by Palmy Jesudhasan from the USDA's Agricultural Research Service, focused on ground poultry due to its role in salmonella and campylobacter outbreaks. Using the world's largest electron beam irradiator at Texas A&M University, they tested the technology's impact on ground chicken and turkey meat quality and sensory attributes.

The study found that electron beam treatment significantly reduced Salmonella and Campylobacter in ground poultry, achieving a 99.99% reduction with a dose of 3 kilograys. However, turkey meat in modified atmosphere packaging retained its quality and sensory attributes, while chicken meat showed off-notes linked to lipid oxidation.

The researchers concluded that electron beam treatment offers a promising way to boost microbial safety while minimizing heat-induced changes in meat quality.