Injury and Destruction of Moraxella-Acinetobacter in the Radappertization Process

Some highly radiation-resistant Moraxella-Acinetobacter M-A may survive the radappertization process for meat preservation, because these vegetative bacteria are more resistant than spores to radiation. They are, however, more susceptible than spores to other destructive factors. This work was to determine the effect of some environmental factors that influence the radappertization process. M-A, M. radiodurans, and B. cereus spores varied greatly in their response to changes in temperature of radiation and menstruum in which they were suspended. Available water was critical in response of vegetative cells to radiation. Salts at the level incorporated into meat for the radappertization process suppressed growth of both injured and uninjured M-A. This effect was attributed to reduction in water activity of the menstruum. Freezing and thawing of M-A indicated some destruction and some injury. The injured cells recovered during subsequent incubation. Thus, specific food products and conditions of radappertization must be considered for setting processing parameters. When all the factors of injury, destruction, and suppression of microbial growth are considered in the radappertization process, it is apparent there is little likelihood any of the low number of naturally occurring M-A cells would survive.