Effects of radiation pasteurization on <i>Salmonella</i>. I. Parameters affecting survival and recovery from chicken

Previte, Joseph J.; Chang, Yinette; El-Bisi, Hamed M.

doi:10.1139/m70-079

Cited by 10 publications

(6 citation statements)

References 7 publications

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“…Effect of frozen state on the radiation resistance of Y. enteroolitica. The radiation resistance of vegetative bacteria is usually two to five times greater in the frozen state than in the nonfrozen state (1, 4, 10,19,23 Effect of the suspending medium on the radiation resistance of Y. enterocolitica (strain IP107) at 25°C. A straight line was fitted as in Fig.…”

Section: Resultsmentioning

confidence: 99%

Radiation Resistance and Injury of Yersinia enterocolitica

El-Zawahry

Rowley

1979

Appl Environ Microbiol

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The D values of Yersinia enterocolitica strains IP134, IP107, and WA, irradiated at 25�C in Trypticase soy broth, ranged from 9.7 to 11.8 krad. When irradiated in ground beef at 25 and −30�C, the D value of strain IP107 was 19.5 and 38.8 krad, respectively. Cells suspended in Trypticase soy broth were more sensitive to storage at −20�C than those mixed in ground beef. The percentages of inactivation and of injury (inability to form colonies in the presence of 3.0% NaCl) of cells stored in ground beef for 10 days at −20�C were 70 and 23%, respectively. Prior irradiation did not alter the cell's sensitivity to storage at −20�C, nor did storage at −20�C alter the cell's resistance to irradiation at 25�C. Added NaCl concentrations of up to 4.0% in Trypticase soy agar (TSA) (which contains 0.5% NaCl) had little effect on colony formation at 36�C of unirradiated Y. enterocolitica. With added 4.0% NaCl, 79% of the cells formed colonies at 36�C; with 5.0% NaCl added, no colonies were formed. Although 2.5% NaCl added to ground beef did not sensitize Y. enterocolitica cells to irradiation, when added to TSA it reduced the number of apparent radiation survivors. Cells uninjured by irradiation formed colonies on TSA when incubated at either 36 or 5�C. More survivors of an exposure to 60 krad were capable of recovery and forming colonies on TSA when incubated at 36�C for 1 day than at 5�C for 14 days. This difference in count was considered a manifestation of injury to certain survivors of irradiation.

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Section: Resultsmentioning

confidence: 99%

Radiation Resistance and Injury of Yersinia enterocolitica

El-Zawahry

Rowley

1979

Appl Environ Microbiol

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“…Elevated irradiation temperatures significantly reduce the survival of Salmonella and subfreezing temperatures during irradiation increase survival (Licciardello 1964;Previte et al 1970). Salmonella typhimurium cells surviving low doses of gamma radiation are more sensitive to heat than nonirradiated cells, and thus are unlikely to survive even a mild cooking process (Thayer ef al.…”

Section: Introductionmentioning

confidence: 99%

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Thayer

1995

Journal of Food Safety

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Ionizing radiation can be an effective step in a HACCP program to kill enteric pathogens associated with meat and poultry products. The populations of most common enteric pathogens such as Campylobacter jejuni, Escherichia coli O157:H7, Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, and Aeromonas hydrophila can be significantly decreased or eliminated by low‐dose (< 3.0 kGy) treatments with ionizing radiation. Only the enteric viruses and the endospores of the genera Clostridium and Bacillus are highly resistant to ionizing radiation, and even these are affected to some degree. Temperature effects must be carefully considered, as reduced irradiation temperatures not only result in fewer adverse changes in the sensorial properties of meat and poultry products, but they also may demand that greater radiation doses be used to inactivate the foodborne pathogen. Equations have been developed that predict the effects of low‐dose ionizing radiation treatments on several enteric pathogens associated with meat and poultry. In some cases substrate‐specific differences in radiation resistance have been found. Irradiation in combination with vacuum packaging or modified‐atmosphere packaging has increased both safety and shelf‐life for some types of refrigerated products. High‐dose irradiation treatments of enzyme‐inactivated meat or poultry products in vacuo at subfreezing temperatures can be used to prepare sterile, shelf‐stable products with excellent sensorial properties. Such products have been used extensively by military organizations, NASA during space flights, yachtsman, and hospitals. Contemporary research will be reviewed.

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“…A similar reduction in cell numbers was achieved with Salmonella in fresh poultry (12,18) and several enteropathogenic strains of Y. enterocolitica of known human etiology (7). Furthermore, several reports indicated that low temperatures during irradiation significantly affected the results of radiation on bacterial cells (2,6,7,13,19,20). Freezing and frozen storage either alone or in combination with radiation resulted in a distinct enhancement of cell inactivation and injury of gramnegative bacteria, including Y. enterocolitica (4,7,10).…”

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confidence: 62%

Inactivation and injury of Yersinia enterocolitica by radiation and freezing

El-Zawahry¹,

Grecz²

1981

Appl Environ Microbiol

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Cell inactivation and cell injury by irradiation and freezing of the potentially enteropathogenic, food-borne gram-negative rod Yersinia enterocolitica strain WA was investigated. The radiation dose necessary to kill 90% of the initial population, i.e., one D-value, was 10.0, 14.3, and 24.0 krad when irradiation was carried out at 2 to 0,-18, and-75°C, respectively. On the other hand, cell injury, i.e., inability to form colonies in agar containing 2.5% NaCl, was 32, 42 and 54% when cells were irradiated to one D-value at 2 to 0,-18, and-75'C, respectively. Freezing alone (without irradiation) at-18 and-75°C for 1 h resulted in 7 and 42% cell inactivation and 55 and 83% cell injury, respectively. These data show that given the same extent of cell inactivation, freezing caused substantially greater cell injury than radiation. For purposes of radiation sterilization, doses of 100 and 150 krad would be sufficient to inactivate 10 log cycles of Y. enterocolitica strain WA if irradiated at 2 to 0 and-18'C, respectively. Presence of 2.5% NaCl may result in a further 50% reduction of the dose required to achieve sterility.

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Effects of radiation pasteurization on Salmonella. I. Parameters affecting survival and recovery from chicken

Cited by 10 publications

References 7 publications

Radiation Resistance and Injury of Yersinia enterocolitica

Radiation Resistance and Injury of Yersinia enterocolitica

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹

Inactivation and injury of Yersinia enterocolitica by radiation and freezing

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Effects of radiation pasteurization on Salmonella. I. Parameters affecting survival and recovery from chicken

Cited by 10 publications

References 7 publications

Radiation Resistance and Injury of Yersinia enterocolitica

Radiation Resistance and Injury of Yersinia enterocolitica

USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY1

Inactivation and injury of Yersinia enterocolitica by radiation and freezing

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USE OF IRRADIATION TO KILL ENTERIC PATHOGENS ON MEAT AND POULTRY¹