Injury and destruction of Moraxella-Acinetobacter in the radappertization process. Final Report Apr 78-1 May 80

Technical Report · Sun Feb 01 04:00:00 EST 1981

OSTI ID:5706967

Maxcy, R B; Rowley, D B

Some highly radiation-resistant Moraxella-Acinetobacter (M-A) may survive the radappertization process for meat preservation, because these vegetative bacteria are more resistant than spores to radiation. They are, however, more susceptible than spores to other destructive factors. This work was to determine the effect of some environmental factors that influence the radappertization process. M-A, M. radiodurans, and B. cereus spores varied greatly in their response to changes in temperature of radiation and menstruum in which they were suspended. Available water was critical in response of vegetative cells to radiation. Salts at the level incorporated into meat for the radappertization process suppressed growth of both injured and uninjured M-A. This effect was attributed to reduction in water activity of the menstruum. Freezing and thawing of M-A indicated some destruction and some injury. The injured cells recovered during subsequent incubation. Thus, specific food products and conditions of radappertization must be considered for setting processing parameters. When all the factors of injury, destruction, and suppression of microbial growth are considered in the radappertization process, it is apparent there is little likelihood any of the low number of naturally occurring M-A cells would survive.

• Research Organization: Nebraska Univ., Lincoln (USA). Dept. of Food Service and Technology; Army Natick Research and Development Command, MA (USA)
• OSTI ID: 5706967
• Report Number(s): AD-A-097286/9
• Country of Publication: United States
• Language: English

Related Subjects

560132* -- Radiation Effects on Microorganisms-- Food Preservation-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ALKALI METAL COMPOUNDS
BACTERIA
CHLORIDES
CHLORINE COMPOUNDS
FOOD
HALIDES
HALOGEN COMPOUNDS
IRRADIATION
MEAT
MICROORGANISMS
PRESERVATION
RADIOPRESERVATION
SODIUM CHLORIDES
SODIUM COMPOUNDS
TEMPERATURE EFFECTS