Accession Number:

AD0621921

Title:

RESISTANCE OF MICROORGANISMS TO IONIZING RADIATION APPLIED TO FOODS

Descriptive Note:

Final rept. for Jun 1962-Sep 1963

Corporate Author:

OREGON STATE UNIV CORVALLIS

Personal Author(s):

Report Date:

1965-09-01

Pagination or Media Count:

21.0

Abstract:

Spores of Clostridium botulinum 33A were inoculated into canned ground beef containing various additives and subsequently irradiated. Sodium nitrate 1000 ppm plus sodium chloride 2.5 completely inhibited spoilage for 120 days at 35C when samples were exposed to 2.0 Mrad, and no viable spores or toxin were recovered upon subculture. One hundred and twenty five cans were used per run. The use of either additive, with or without radiation, did not prevent spoilage unless higher levels of radiation such as 2.5 and 3.0 Mrad were used, with the concomitant production of undesirable odors. Sodium nitrite 200 ppm plus sodium chloride 2.5 inhibited spoilage for 120 days but there was evidence of spore viability and toxin production in some of the unspoiled cans when the radiation level was 2.0 Mrad. Higher levels of radiation gave results similar to those obtained for sodium nitrate and sodium chloride.

Subject Categories:

  • Radiobiology
  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE