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EFFECTS OF GAMMA-IRRADIATION AT -78-DEGREES-C ON MICROBIAL-POPULATIONS IN DAIRY-PRODUCTS

被引：19
作者：
HASHISAKA, AE
MATCHES, JR
BATTERS, Y
HUNGATE, FP
DONG, FM
机构：
[1] UNIV WASHINGTON, INST FOOD SCI & TECHNOL, MAILSTOP HF-10, SEATTLE, WA 98195 USA
[2] PACIFIC NW LAB, RICHLAND, WA 99352 USA
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb03917.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 [食品科学与工程];
摘要：
The effect of low temperature (‐78°C) gamma irradiation was investigated on microbial populations in selected dairy products to determine the irradiation dosage needed to produce commercially sterile dairy products for immunosuppressed patients. 40 kGy irradiation was sufficient to sterilize ice cream and frozen yogurt, but not mozzarella or Cheddar cheeses. Up to 8 wk continued incubation of the 40 kGy irradiated products at 7°C or 35°C resulted in no resuscitative growth in ice cream or yogurt, but identifiable growth in the cheeses. The 12D for B. cereus preinoculated into cheese and ice cream was 43‐50 kGy. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：1284 / 1289
页数：6
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