RESISTANCE OF MICROORGANISMS TO IONIZING RADIATION APPLIED TO FOODS

Abstract

Spores of Clostridium botulinum (33A) were inoculated into canned ground beef containing various additives and subsequently irradiated. Sodium nitrate (1000 ppm) plus sodium chloride (2.5%) completely inhibited spoilage for 120 days at 35C when samples were exposed to 2.0 Mrad, and no viable spores or toxin were recovered upon subculture. One hundred and twenty five cans were used per run. The use of either additive, with or without radiation, did not prevent spoilage unless higher levels of radiation such as 2.5 and 3.0 Mrad were used, with the concomitant production of undesirable odors. Sodium nitrite (200 ppm) plus sodium chloride (2.5%) inhibited spoilage for 120 days but there was evidence of spore viability and toxin production in some of the unspoiled cans when the radiation level was 2.0 Mrad. Higher levels of radiation gave results similar to those obtained for sodium nitrate and sodium chloride.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1965
Accession Number
AD0621921

Entities

People

  • A. W. Anderson

Organizations

  • Oregon State University

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Chemical Compounds
  • Clostridium
  • Containers
  • Contracts
  • Gamma Rays
  • Incubation
  • Ionizing Radiation
  • Microorganisms
  • Production
  • Radiation
  • Resistance
  • Sodium Compounds
  • Spores
  • Test Facilities
  • Universities
  • Viability

Readers

  • Electrochemical Engineering/ Fuel Cell Technologies
  • Gender and Food Studies
  • Microbial Pathology