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

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.