Application of Electron beam (eBeam) technology to reduce foodborne pathogens and spoilage organisms in ground poultry meat

Authors: KALAPALA, TANMAIE - University Of Arkansas; Jesudhasan, Palmy; ANDREWS, JAYLA - University Of Georgia; PRICE, JACQUELINE - University Of Arkansas At Pine Bluff; ASSUMPCAO, ANNA - University Of Arkansas; PHILIPS, GEETHA - University Of Arkansas; Arsi, Komala; PERERA, RUVINDU - University Of Arkansas; OBE, TOMI - University Of Arkansas; Donoghue, Ann - Annie

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/28/2024
Publication Date: N/A
Citation: N/A

Interpretive Summary: In the United States, foodborne pathogens, Salmonella, and Campylobacter cause huge economic loss due to foodborne illnesses. According to the Economic Research Service (ERS) estimates that the cost of foodborne illness outbreaks costs $17.6 billion and Salmonella strains contribute the largest percentage to that economic cost 23.6% while Campylobacter contributes 12.4%. Annually, both Salmonella and Campylobacter contribute a death rate ranging from 0.01% to 0.03% due to foodborne-illness in the United States. Poultry and poultry products are one of the major source for both Salmonella, and Campylobacter, which not only negatively impacts public health and economy, but the food production industry due to large-scale food losses and restrictions on international import/exportation of food. In spite of all control measures, foodborne illnesses occur every year, so it is important to control. One of the best methods is the application of electron beam (eBeam) technology, which causes damages to DNA and makes the pathogen to unable to replicate. In this study, we spiked five different strains of both Salmonella, and Campylobacter and exposed to eBeam technology to determine the effectiveness of inactivation in ground chicken and turkey patties. The results indicate that low dose of eBeam 2 kGy was sufficient to reduce 6-log of Salmonella, and Campylobacter and 4 kGy was sufficient to eliminate the background population (spoilge bacteria), which will results in extension of shelf life and reduction of foodborne outbreaks. Further studies are being conducted to perform sensory panel evaluation of eBeam treatments on meat quality and taste.

Technical Abstract: Foodborne outbreaks continue to impact public health and the economy annually in the United States and worldwide. According to recent estimates, Salmonella causes 1.35 million illnesses, and Campylobacter causes approximately 1.3 million illnesses annually, resulting in economic losses of up to $2.8 billion and $6.9 billion, respectively, in the United States. Salmonella and Campylobacter are often found in poultry and poultry products and continue to be significant contributors to foodborne illness. To address this challenge, FDA-approved electron beam (eBeam) technology can be a promising alternative to inactivate these pathogens in meat. The objective of this study was to determine the optimal dose and evaluate the efficacy of eBeam technology to reduce foodborne pathogens (Salmonella and Campylobacter) and total aerobic bacteria in ground poultry meat samples. For this study, 10g of ground chicken or ground turkey samples were weighed and randomly allocated into 5 treatment groups including controls prepared in triplicates (n=3). The treatment groups included 0kGy, 1kGy, 2kGy, 3kGy, 4KGy and a negative control (non-spiked and no eBeam treatment) to determine the background bacterial counts in the meat. Two individual trials were conducted and in each trial the ground meat samples in all the treatment groups except the control were spiked with a cocktail of 5 Salmonella serovars (1.17×108Log CFU/mL - Trial 1 and 2.7×108Log CFU/mL - Trial 2) and 5 strains of C. jejuni (5.4×107Log CFU/mL - Trial 1 and 6×107Log CFU/mL - Trial 2). After eBeam treatment, 20 mL of buffered phosphate diluent was added to each sample and stomached for 30s. The samples were diluted and plated onto Xylose Lysine Deoxycholate agar, Campylobacter Enrichment Agar, and Tryptic Soy Agar for enumeration of Salmonella, Campylobacter, and total aerobic bacteria, respectively. Results were converted to log10 CFU/ mL and analyzed using one-way ANOVA followed by Dunnett’s post hoc comparison in the GraphPad Prism Software with significance level of P < 0.05. Results indicated that 2 kGy eBeam dose reduced the populations of Salmonella and Campylobacter by 6 logs in ground poultry meats, whereas total aerobic bacteria in the samples were not detectable at the eBeam dose of 4 kGy. The results of our study indicate that applying eBeam treatment to ground poultry meat could potentially reduce foodborne illnesses due to Salmonella and Campylobacter contamination. Further studies are being conducted to evaluate the effect of eBeam treatments on meat quality and organoleptic properties. Funded in part by USDA-NIFA-OREI-2023-51300-40912.