Accession Number:

AD0625252

Title:

DETERMINATION OF EQUIVALENCE BETWEEN RADIATION STERILIZATION PROCESS AND COMMERCIAL THERMAL PROCESS FOR CURED MEATS

Descriptive Note:

Technical rept.

Corporate Author:

SWIFT AND CO CHICAGO IL

Personal Author(s):

• Greenberg, R. A.
• Bladel, B. O.
• Zingelmann, W. J.

Report Date:

1965-10-01

Pagination or Media Count:

29.0

Abstract:

Chopped ham, inoculated with spores of Clostridium botulinum strains 33A and 41B, was canned and subjected to an enzyme-inactivating heat pasteurization. The cans were then irradiated with 0.5, 1.5, 2.5, and 3.5 Mrads in the Natick cobalt-60 facility. A portion of the pack was not irradiated and received a commercial thermal process of Fo 0.2. Toxic spoilage occurred in inoculated product at 0 and 0.5, but not at 1.5, 2.5, or 3.5 Mrad. Inoculum survivors were isolated from all product variables before and after six months incubation at 80100F. However, neither growth nor toxin was observed in unspoiled product. The injury phenomenon previously described in thermally processed cured meats survival of botulinal spores without capacity of outgrowth andor toxinogenesis apparently occurs also in irradiated cured meats.

Descriptors:

• *RADIATION
• *CLOSTRIDIUM BOTULINUM
• *IRRADIATED FOOD
• PROCESSING
• TOXICITY
• SPORES
• PASTEURIZATION
• MEAT
• PRESERVATION
• CHEMICAL ANALYSIS
• TOXINS AND ANTITOXINS
• RESISTANCE(BIOLOGY)

Subject Categories:

• Radiobiology
• Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE