RADIATION MICROBIOLOGY AS APPLIED TO FOODS

Journal Article · Thu Oct 01 04:00:00 EDT 1959 · Intern. J. Appl. Radiation and Isotopes

DOI:https://doi.org/10.1016/0020-708X(59)90099-7· OSTI ID:4239851

Horne, T; Bridges, B A

There is no such thing as a predictable inactivation dose which will just kill off with 100 per cent certainty, all the microorganisms in a given sample. The inactivation of most species of microorganisms by ionizing radiation is approximately an exponential process and doses suitable for sterilizing foodstuffs must be calculated with this fact in mind. It is shown that, assuming a standard of sterility of 10/sup -8/ organisms/g, a sa+e sterilizing dose will be of the order of 3 to 5 Mrads according to the initial concentration of microorganisms. The effect during irradiation of certain environmental factors such as pH, freezing, heating, additives, etc., is discussed in relation to food processing and stress is laid on the fact that we still know comparatively little about post-irradiation effects. Because of the undesirable quality changes in most foods after 3 to 5 Mrads of ionizing radiation, it is suggested that low dose and combination procedures might prove more practicable. There is still need for many more fundamental microbiological studies before progress can be made on a large scale. (auth)

• Research Organization: Wantage Radiation Lab., Eng.
• NSA Number: NSA-14-001289
• OSTI ID: 4239851
• Journal Information: Intern. J. Appl. Radiation and Isotopes, Journal Name: Intern. J. Appl. Radiation and Isotopes Vol. Vol: 6
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

ACIDITY
BIOLOGY AND MEDICINE
ENVIRONMENT
FOOD
IRRADIATION
MEASURED VALUES
MICROORGANISMS
PRESERVATION
RADIATION DOSES
RADIOBIOLOGY
STERILIZATION
TEMPERATURE