UrFU Develops Ionizing Radiation Method to Disinfect Chicken Meat
Researchers at the Ural Federal University (UrFU) have advanced a disinfection approach for chicken meat that targets dangerous bacteria. The method involves a surface treatment driven by ionizing radiation, designed to reduce contamination by pathogens such as Pseudomonas aeruginosa and Salmonella. This development was reported by officials from the Ministry of Education and Science of the Russian Federation to socialbites.ca, highlighting its potential impact on food safety.
The researchers explain that treating chicken meat with ionizing radiation can significantly cut infection levels, with reductions exceeding 50 percent reported in trials. Beyond safety, the process can extend the product’s shelf life. For instance, chilled chicken might be kept for about seven days under normal storage conditions; after irradiation, its refrigerated period can extend to roughly one month. This dual benefit — safer meat and longer shelf stability — offers practical advantages for consumers and for meat producers alike, including improved logistics and the ability to reach distant or hard-to-access markets, such as those in China, where longer shelf life can ease distribution. Ruslan Vazirov, a senior researcher in UrFU’s experimental physics department, discussed these findings and their potential implications for the industry with socialbites.ca.
Traditional processing methods used in meat processing facilities typically rely on chemical treatments, heat, or other thermal processes. In contrast to ionizing radiation, these conventional techniques can reduce some nutrients or alter certain physicochemical characteristics of the meat. A notable advantage of the irradiation approach is its ability to treat products that are already packaged, a capability not always available with standard methods. This flexibility can help preserve product integrity while still achieving microbial control.
The irradiation process is driven by electron beams — a stream of electrons moving in a single direction. These beams are produced by a specialized installation that includes nanosecond accelerators URT-1 and URT-0.5, developed at the Institute of Electrophysics within the Ural Branch of the Russian Academy of Sciences. The URT-1 device can adjust to different radiation doses, enabling researchers to tailor the treatment to various product types and contamination levels. This adaptability is crucial for balancing microbial inactivation with the preservation of texture, taste, and nutritional value, a balance that is central to any food safety technology. The UrFU team notes that the technology can be tuned to meet specific safety standards while maintaining product quality. (Attribution: UrFU research program, as reported to socialbites.ca)
There is public concern associated with radiation concepts, but the researchers emphasize that the term radiation in this context refers to a controlled, food-safe process. They point out that irradiation can help protect food from pathogenic microorganisms, an important consideration given the global challenge of food spoilage, which accounts for a sizable portion of losses during production and distribution. As Ruslan Vazirov observed, while the word radiation may evoke images of historical disasters for some, modern irradiation is a precise, regulated method that contributes to food safety and shelf life. (Source attribution: UrFU communications)
In related research, there have been prior Russian efforts to apply advanced technologies to improve indoor air quality using hemp-based approaches. These ancillary studies illustrate a broader pattern of innovative, science-driven solutions being explored within the region’s research community, spanning food safety and environmental health domains. (Source attribution: UrFU-derived research summaries)