Radiation and Heat Resistance of Moraxella-Acinetobacter in Meats
Final rept. 1 Oct 1975-30 Nov 1977
NEBRASKA UNIV LINCOLN DEPT OF SCIENCE AND TECHNOLOGY
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The purpose of this research was to determine 1 if fresh pork and chicken contained asporogenous bacteria which were more radiation resistant at - 30 C than C. botulinum spores and 2 factors affecting the survival of such radiation-resistant bacteria in meats. Asporogenous bacteria belonging to the genera Moraxella-Acinetobacter, which are more radiation resistant at -30 C than spores of Clostridium botulinum, were isolated from minced fresh pork and chicken wings. The frequency of occurrence of resistant cells was 10-100 cells per gram. Fat content 5-44 did not influence the radiation resistance of these bacteria in meat. Radiation resistant isolates were unable to multiply in either vacuum-packed or air-packed minced beef because of their high water requirement and were sensitive to heat D sub 68C in beef was 9.3 min. The shoulder of the radiation death curve was eliminated if broth cultures were heated at 70 C for 5 min.
- Food, Food Service and Nutrition