RADIATION STERILIZATION OF FOOD.I. PROCEDURES FOR THE EVALUATION OF THE RADIATION RESISTANCE OF SPORES OF CLOSTRIDIUM BOTULINUM IN FOOD PRODUCTS
Journal Article
·
· Journal of Food Science
Procedures have been suggested for the evaluation of the resistance of spores of Clostridium botulinum in food products subjected to ionizing radiation and have been illustrated by representative data. The occurrence of nontoxic spoilage yielding either strongly toxic or questionably toxic cultures has been noted. Although a mixture of strains, 3 Type A and 2 Type B, was used as inoculum, all survivors produced Type A toxin; and it is suggested that the determination of radiation resistance with a suspension representing a mixture of strains is inadvisable. Approximately the same resistance of the inoculum was found in chicken parts, steak, and whole kernel corn; survival at 2.8; no survival at 3.0 megarad; radiation D value, 0.33 to 0.35 megarad. In pork loin, resistance appeared slightiy lower but on the borderline of significance. Resistance of the suspension appeared definitely lower in green beans, based upon a comparison of D values. (Public Health Eng. Abstr. 40 (1960) Dec.)
- Research Organization:
- Originating Research Org. not identified
- Sponsoring Organization:
- USDOE
- NSA Number:
- NSA-15-006313
- OSTI ID:
- 4107965
- Journal Information:
- Journal of Food Science, Journal Name: Journal of Food Science Journal Issue: 3 Vol. 25; ISSN 0022-1147
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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