DETERMINATION OF EQUIVALENCE BETWEEN RADIATION STERILIZATION PROCESS AND COMMERCIAL THERMAL PROCESS FOR CURED MEATS
Abstract
Chopped ham, inoculated with spores of Clostridium botulinum strains 33A and 41B, was canned and subjected to an enzyme-inactivating heat pasteurization. The cans were then irradiated with 0.5, 1.5, 2.5, and 3.5 Mrads in the Natick cobalt-60 facility. A portion of the pack was not irradiated and received a commercial thermal process of Fo = 0.2. Toxic spoilage occurred in inoculated product at 0 and 0.5, but not at 1.5, 2.5, or 3.5 Mrad. Inoculum survivors were isolated from all product variables before and after six months incubation at 80100F. However, neither growth nor toxin was observed in unspoiled product. The 'injury' phenomenon previously described in thermally processed cured meats (survival of botulinal spores without capacity of outgrowth and/or toxinogenesis) apparently occurs also in irradiated cured meats.
Document Details
- Document Type
- Technical Report
- Publication Date
- Oct 01, 1965
- Accession Number
- AD0625252
Entities
People
- B. O. Bladel
- R. A. Greenberg
- W. J. Zingelmann