Research note: Application of electron beam technology to reduce foodborne pathogens in ground chicken and turkey...

Foodborne pathogens such as Salmonella and Campylobacter continue to pose significant challenges in poultry production and processing, despite numerous food safety intervention strategies. This study employed FDA-approved electron beam (eBeam) technology, a non-thermal intervention to reduce microbial contamination, aiming to evaluate the effectiveness of eBeam treatment in reducing the aforementioned foodborne pathogens in ground chicken and ground turkey. For this study, meat products were spiked with five serovars of Salmonella enterica and five strains of Campylobacter jejuni, followed by eBeam treatment with selected doses. The results indicate that eBeam treatment with 2 kGy can reduce key foodborne pathogens, and treatment with 3 kGy can reduce the total aerobic bacterial population to below detection limits in both poultry products. Therefore, eBeam is likely a reliable strategy for reducing foodborne pathogens in poultry products. In addition to enhancing product safety, this application could potentially increase shelf life and reduce risks of cross-contamination, which supports industry requirements and meets consumer expectations.