Effect of radiolytic products on bacteria in a food system. [Escherichia coli; Pediococcus cerevisiae; Moraxella-Acinetobacter; Micrococcus sp]
Inhibitory effects of radiolytic products were studied using Escherichia coli, Pediococcus cerevisiae, and two radiation-resistant microorganisms, an isolate of Moraxella-Acinetobacter and a Micrococcus sp. End Products of an irradiation dose of 300 Krads completely inhibited resistant organisms on an experimental medium with a very low concentration of nutrients. Plate count agar, with higher nutrient concentration, required 600 Krads to produce the same inhibition. On the same medium, radiation-sensitive organisms could tolerate products generated by a 1000 Krad dose. However, no inhibition could be detected when either Escherichia coli or Moraxella-Acinetobacter was incubated at 5/sup 0/C on the surface of fresh meat irradiated to 1500 Krad. The effects of inhibitory products in culture media could be mitigated by the addition of catalase or sodium pyruvate. 19 references, 2 figures, 4 tables.
- Research Organization:
- Univ. of Nebraska, Lincoln
- OSTI ID:
- 5960156
- Journal Information:
- J. Food Sci.; (United States), Vol. 49:2
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
BACTERIA
RADIOSENSITIVITY
FOOD
RADIOPRESERVATION
CATALASE
CULTURE MEDIA
DOSE-RESPONSE RELATIONSHIPS
PEROXIDES
PYRUVIC ACID
RADIOLYSIS
RESPONSE MODIFYING FACTORS
SODIUM COMPOUNDS
ALKALI METAL COMPOUNDS
CARBOXYLIC ACIDS
CHEMICAL RADIATION EFFECTS
CHEMICAL REACTIONS
CHEMISTRY
DECOMPOSITION
ENZYMES
HETEROCYCLIC ACIDS
HETEROCYCLIC COMPOUNDS
IRRADIATION
KETO ACIDS
MICROORGANISMS
ORGANIC ACIDS
ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
OXIDOREDUCTASES
OXYGEN COMPOUNDS
PEROXIDASES
PORPHYRINS
PRESERVATION
RADIATION CHEMISTRY
RADIATION EFFECTS
560132* - Radiation Effects on Microorganisms- Food Preservation- (-1987)