THE INFLUENCE OF ACCELERATED 1 MeV ELECTRON BEAM ON ...

THE INFLUENCE OF ACCELERATED 1 MeV ELECTRON BEAM ON MICROBIOLOGICAL

PARAMETERS OF CHILLED TROUT

U.A. Bliznyuk, P.Yu. Borschegovskaya, F.R. Studenikin, A.P. Chernyaev

Lomonosov Moscow State UniversityPhysics Department

RADIATION TREATMENT

Bacteria D10

(kGy)

E. Coli 0.15 - 0.35

Proteus vulgaris 0.10 - 0.20

Shigella 0.25 - 0.40

Salmonella (7 serotypes) 0.50 - 1.0

Streptococcus faecalis 0.75 - 1.0

Staphylococcus aureus 0.80 - 1.90

Foodstuff D (kGy) Temperature(°C)

Period of storage (days)

Anchovy - +3 13

Anchovy 2 +3 17

Sea bass - -4 13

Sea bass 5 -4 17

Coregonus - +3 7

Coregonus 1.22 +3 20

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LOMONOSOV MOSCOW STATE UNIVERSITY

IRRADIATION

Food irradiation technology Gamma irradiation technology

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LOMONOSOV MOSCOW STATE UNIVERSITY

Purpose of researchStudying the impact of 1 MeV accelerated electron beam on the amount of mesophilic, aerobic microorganisms, facultative and anaerobic microorganisms in chilled trout

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Goals1. Computer simulation of the experiment using source code Geant 42. Irradiation of chilled trout in different doses3. Monitoring microbiological parameters

LOMONOSOV MOSCOW STATE UNIVERSITYGOALS

Irradiation of chilled trout

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Electron energy 1 МэВ, beam current up to 11,5 μA

Accelerator tube

Scanning magnet

Scannerchamber

8 mm Fish

LOMONOSOV MOSCOW STATE UNIVERSITY

Accelerator UELR-1-25-T-001

ACCELERATOR

Chilled trout after irradiation

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LOMONOSOV MOSCOW STATE UNIVERSITYFINDINGS

0 Gy

20 Gy

200 Gy

2 kGy

6 kGy

20 kGy

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COMPUTER SIMULATION

The absorbed dose distribution in each 1 mm layer of water phantom

LOMONOSOV MOSCOW STATE UNIVERSITY

CONCLUSION

It was determined that the amount of microorganisms and bacteriadecreased with the increase of irradiation dose from 20 Gy to 20 kGy.Notably, the content of microorganisms in irradiated samples wasconsiderably lower than in non-irradiated samples with the increase in timebetween irradiation and post-irradiation monitoring. Chilled trout treatedwith 6 kGy and higher changed its organoleptic properties.

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LOMONOSOV MOSCOW STATE UNIVERSITY