THE USE OF GAMMA RADIATION TO DESTROY SALMONELLAE IN FROZEN WHOLE EGG
Frozen whole egg (an intimate mixture of the white and yolk) is the most important egg product in international commerce. Average imports into the United Kingdom alone have amounted to about 22,000 tons per annum over the last ten years. It has been known for some time that egg products may contain members of the Salmonella group capable of causing food poisoning, but the position has been rendered more serious by the recent discovery of S. paratyphi B in egg products imported. In fact, the proved association of egg products with paratyphoid B fever has created a new situation in the epidemiology of the disease. After treatment of small samples of frozen whole egg with 2-Mev cathode rays, it was concluded that a dose of about 300,000 to 500,000 rads would destroy the numbers of salmonellas normally encountered in the product without impairing the baking qualities of the material. Whole tins, each containing 22 pounds, were therefore irradiated in the frozen state with cobalt-80 gamma rays. Two tins were treated at each of three dose levels of 300,000, 400,000, and 500,000 rads. The contaminants present before irradiation were S. paratyphi B (three tins), S. newport (two tins), and S. thompson (one tin). No salmonellas were detected in duplicate samples of material taken from each of the tins after irradiation. If the effectiveness of the treatment is confirmed by further work, the process has obvious attractions since it dispenses with the need to thaw or otherwise to handle the product. (auth)
- Research Organization:
- Cambridge Univ., Eng.; Central Public Health Lab., London
- NSA Number:
- NSA-13-006055
- OSTI ID:
- 4294189
- Report Number(s):
- A/CONF.15/P/64
- Resource Relation:
- Other Information: Orig. Receipt Date: 31-DEC-59
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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