With foodborne illness linked to hundreds of deaths annually and ground poultry a leading driver of recalls, US researchers are building the evidence base for electron beam technology as a non-thermal intervention – and early results showing encouraging signs.
Researchers are examining whether electron beam technology could help reduce foodborne pathogens, such as Campylobacter and Salmonella, in poultry without compromising the quality, flavour or appearance of the meat.
The study, ’Impact of Electron Beam (eBeam) Treatment on Meat Quality and Sensory Attributes of Ground Chicken and Turkey’, was published in the August 2026 edition of Poultry Science.
Foodborne illness remains a significant public health concern, with the US Centers for Disease Control and Prevention typically coordinating 17-36 foodborne illness investigations each week. In 2019 alone, seven foodborne pathogens were linked to 53,300 hospitalisations and 931 deaths.
The focus on Campylobacter specifically is particularly relevant to poultry production. Recent research from Oxford has highlighted how intensive poultry farming can accelerate the spread of the pathogen, reinforcing concerns about the role of poultry in Campylobacter transmission.
Targeting dangerous pathogens
eBeam is a non-thermal technology that uses high-energy electrons to cause irreparable damage to the DNA of pathogens. Alongside X-rays and gamma rays, it is approved by the US Food and Drug Administration for ’cold pasteurisation’, a technique designed to kill germs without using heat.
“X-rays, gamma rays and electron beams have been used for decades for pathogen control in fresh, frozen and refrigerated food,” said Palmy Jesudhasan, Research Microbiologist at the US Department of Agriculture’s Agricultural Research Service.
Irradiated fruit and spices are already available in shops, while companies including Omaha Steaks and Schwan’s use irradiation to pasteurise beef. However, Jesudhasan said its use in poultry ’still lacks the data to build confidence’ in the technology.
“We started with ground poultry because it is a major source of salmonella and campylobacter and a key driver of recalls,” Jesudhasan said.
The research had two main objectives: to assess eBeam’s ability to reduce foodborne pathogens and to determine how irradiation affects meat quality.
Balancing safety and quality
Researchers conducted the work using the world’s largest electron beam irradiator at the National Center for Electron Beam Research at Texas A&M University.
“eBeam is mainly used for sterilisation purposes,” Jesudhasan said. “When you expose any cells, whether it’s human cells, bacterial cells or virus to the beam, it hits the nucleus and shreds DNA or RNA so bacteria cannot replicate.”
However, the process can also create reactive oxygen species, which can affect meat quality.
Poultry contains relatively high levels of unsaturated fats, making it more vulnerable to oxidation. When oxidation breaks down fats, the degradation of those fats can create bad flavours and odours, which will make it off-putting for consumers
You’ve got to do the meat quality testing, because the oxidation is really the main thing that can start changing quality.”
Professor Casey Owens, Meat Scientist at the University of Arkansas Division of Agriculture
When testing on turkey, the researchers found that the impact of eBeam treatment differed. Turkey was tested in modified atmosphere packaging (MAP), where oxygen, carbon dioxide and nitrogen levels are adjusted to help slow oxidation.
“When turkey was in MAP, everything there looked good,” Jesudhasan said. “We were able to inactivate pathogens and we were able to show meat quality was preserved.”
The main issue emerged in the chicken samples, where researchers detected an off note following treatment.
“The only difference we found is in chicken meat that had the off note,” Jesudhasan said.
Potential for safer poultry products
Overall, the findings suggest eBeam could improve microbial safety while limiting unwanted changes to meat quality. The results also build on previous research, which found that a 3 kilogray eBeam dose achieved a 99.99 percent reduction of Salmonella and Campylobacter in one-pound commercial packages of contaminated ground poultry.
With poultry remaining an important source of foodborne pathogens, the researchers say the findings provide further evidence that eBeam could have a role in improving the safety of poultry products without relying on heat.
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