February 21, 2020
The implementation of electron beam radiation coupled with the use of probiotics is one of the newest food processing technologies that may be used to ensure food safety and improve shelf life of food products. A team of scientists headed by Dr. Astghik Pepoyan from Armenian National Agrarian University has recently published the results of ultrashort AREAL electron beam irradiation effects on the anti-microbial activity of the putative probiotic strain in the Springer journal of “Annals of Microbiology” (M. Balayan, A. Pepoyan, et al., “Combined use of eBeam irradiation and the potential probiotic Lactobacillus rhamnosus Vahe for control of foodborne pathogen Klebsiella pneumoniae”, Annals of Microbiology, 69, 1579-1582, 2019). The results suggest the usage of low dose ultrashort electron irradiation technology as an effective method for non-thermal food sterilization.