THE DESTRUCTION OF SALMONELLA BACTERIA IN REFRIGERATED LIQUID WHOLE EGG WITH GAMMA RADIATION
>It was attempted to use lonizing radiation for rendering whole egg, intended for preservation buy other methods than freezing, free from Salmonella. Initial densities of about 1O/sup 7//Ml of S. typhimurium and S. senftenberg were used, Irradiation was carried out with a 1500-C Co/sup 60/ source, the inoculated whole egg being packed in lacquered tins and kept at 1 ts C during this treatment. Six decimal reductions of the Salmonella species tested were obtained at dosages of 2 x lO/sup 5/ rad and nine reductions at slightly over 5 x 10/sup 5/ rad, No effect of the use of specific recovery media or pretreatments on the apparent dose value required for obtaining these reductions could be established. The odor of the whole egg and its functional properties apppared to have been impaired at dosages of 10/sup 4/ rad, while the color suffered from 2 x 10/sup 5/ rad. Therefore the radiation pasteurization of liquid whole egg at 1 ts C cannot be considered a promising process. (auth)
- Research Organization:
- Central Inst. for Nutrition and Food Research T.N.O., Utrecht
- NSA Number:
- NSA-15-008547
- OSTI ID:
- 4096000
- Journal Information:
- Intern. J. Appl. Radiation and Isotopes, Vol. Vol: 9; Other Information: Orig. Receipt Date: 31-DEC-61
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
Similar Records
Optimization of the radio frequency power, time and cooling water temperature for pasteurization of Salmonella Typhimurium in shell eggs
THE USE OF GAMMA RADIATION FOR THE ELIMINATION OF SALMONELLAE FROM VARIOUS FOODS