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)
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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
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