Destruction of clostridium botulinum by ionizing radiation. Part II. Peas, chicken soup, and pork in the frozen state
Journal Article
·
· Journal of Food Science
Toxic swells developed in peas inoculated with 10,000 spores per gram of Cl. botulinum which had received 2.5 Mrep, but no swell spoilage developed after 3.0 Mrep. Toxic swells developed in similarly inoculated chicken soup which had received 3.5 Mrep, and a nontoxic, putrid swell developed even at 3.6 Mrep, but no swell spoilage developed after 3.8 Mrep. Toxic swells developed in inoculated pork after 3.5 Mrep, and nontoxic swells tone putrid) developed at 3.7 Mrep; no swell spoilage developed after 4.0 Mrep. Viable spores were isolated from occasional flat cans of peas and chicken soup incubated one year at 86 deg F, but in no case was toxin encountered in any flat cans.
- Research Organization:
- Originating Research Org. not identified
- Sponsoring Organization:
- USDOE
- NSA Number:
- NSA-13-018827
- OSTI ID:
- 4235850
- Journal Information:
- Journal of Food Science, Journal Name: Journal of Food Science Journal Issue: 1 Vol. 24; ISSN 0022-1147
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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