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DETERMINATION OF EQUIVALENCE BETWEEN RADIATION STERILIZATION PROCESS AND COMMERCIAL THERMAL PROCESS FOR CURED MEATS
SWIFT AND CO CHICAGO IL
Pagination or Media Count:
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.
APPROVED FOR PUBLIC RELEASE