Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork

Authors: Rajkowski, Kathleen T.¹; Niebuhr, Steven E.²; Dickson, James²

Source: Journal of Food Protection®, Volume 69, Number 6, June 2006 , pp. 1430-1433(4)

Publisher: International Association for Food Protection

Buy & download fulltext article:

Price: $37.00 plus tax (Refund Policy)

Abstract:

Mixtures of six Salmonella Typhimurium DT 104 strains were inoculated into three ground pork products to determine the effect of fat content on the radiation resistance of Salmonella DT 104. The ground pork products were 90% lean, 50:50 fat:lean, and 100% fat. Inoculated products were irradiated using a gamma radiation source in a self-contained ¹³⁷Cesium irradiator or a 10 MeV accelerator producing electrons (e-beam). The radiation D₁₀-values (dose required for a 90% inactivation of viable CFU) for Salmonella DT 104 inoculated into 90% lean ground pork, 50:50 fat/lean ground pork, and 100% pork fat and subjected to beta radiation were 0.42 kGy, 0.43 kGy, and 0.43 kGy, respectively. The corresponding radiation D₁₀-values for Salmonella DT 104 subject to gamma radiation were 0.56, 0.62, and 0.62 kGy, respectively. There was no statistical significant difference (P = 0.3) in radiation D₁₀-values for Salmonella in the three products subject to either radiation treatment. Therefore, fat content had no effect. There was a significant difference (P = 0.001) between the radiation D₁₀-values obtained with the two radiation sources. The radiation D₁₀-values were within the reported range for irradiation destruction of Salmonella contaminated raw meat products.

Document Type: Research article

Affiliations: 1: Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038 2: Department of Animal Science, 215F Meats Laboratory, Iowa State University, Ames, Iowa 50011, USA

Publication date: 2006-06-01

More about this publication?

IAFP members must first sign in on the right to access full text articles of JFP

First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
Information for Authors
Submit a Paper
Subscribe to this Title
Membership Information
Information for Advertisers
ingentaconnect is not responsible for the content or availability of external websites

Effect of Gamma or Beta Radiation on Salmonella DT 104 in Ground Pork

Buy & download fulltext article:

Tools

Key

Text size:

Useful pages