Researchers have found that electron beam (eBeam) treatment can significantly reduce harmful pathogens in ground poultry while largely preserving meat quality, strengthening the case for the technology as a potential food-safety intervention for the poultry industry.
The findings come from a study published in Poultry Science that examined the effects of eBeam treatment on ground chicken and turkey.
The research evaluated doses of 3 and 4 kilogray (kGy), focusing on meat quality characteristics such as pH, colour, cooking loss and texture, as well as sensory attributes including aroma, flavour, taste and mouthfeel.
Electron beam technology is a non-thermal process that uses high-energy electrons to damage the DNA of microorganisms, preventing bacteria from reproducing. Unlike conventional heat-based treatments, it does not cook the meat, making it an attractive option for controlling foodborne pathogens while maintaining product characteristics.
The research builds on earlier work by the same team showing that a 3 kGy eBeam treatment achieved substantial reductions in Salmonella and Campylobacter in commercially packaged ground poultry.
In that earlier study, treatment at 2 kGy reduced key pathogens, while 3 kGy reduced total aerobic bacteria to below detection limits in both ground chicken and turkey.
In the latest study, researchers found that a 3 kGy treatment generally maintained the quality of both chicken and turkey. Ground turkey showed no significant changes in pH at 3 kGy, while most colour and sensory characteristics remained comparable with untreated meat.
The researchers concluded that 3 kGy was sufficient to achieve microbial safety without compromising important product qualities.
The results also highlighted the importance of controlling the treatment dose. At 4 kGy, some changes were observed in ground turkey, including a reduction in pH and differences in certain texture characteristics. Ground chicken experienced a reduction in redness at both treatment levels and a minor off-note in sensory testing.
According to researchers, these changes may be linked partly to oxidation. Poultry meat contains relatively high levels of unsaturated fats, which can be susceptible to oxidation and may contribute to undesirable flavours and odours when treatment doses become excessive.
One potentially positive finding was that eBeam treatment reduced cooking loss in ground chicken, suggesting improved water retention and potentially higher product yield. No comparable change in cooking loss was observed in ground turkey.
The researchers say the results demonstrate that eBeam technology could provide poultry processors with an additional tool for reducing foodborne pathogens without relying on heat.
The technology is already approved by the US Food and Drug Administration for food irradiation applications, while its broader adoption in poultry will depend on continued research, processing considerations and consumer acceptance.
For the poultry sector, the findings are significant because Salmonella and Campylobacter remain important food-safety concerns, particularly in ground poultry products.
With 3 kGy showing strong microbial control while preserving most quality and sensory attributes, electron beam treatment could become an increasingly relevant technology for improving poultry safety and supporting longer product shelf life.
