Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4"C, 98 days) and mishandling (24-2X, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2-4"C tested negative for Salmonella spp., Campylobacter spp., Clostridium perjkingens and Staphylococcus aureus. Yersinia spp. was detected in pork chops held at 5°C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonos spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4°C. With irradiation, TBA values were unaffected but Hunter a color values increased.

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