VARIATIONS IN RADIATION SENSITIVITY OF FOODBORNE PATHOGENS ASSOCIATED WITH THE SUSPENDING MEAT

被引:101
作者
THAYER, DW
BOYD, G
FOX, JB
LAKRITZ, L
HAMPSON, JW
机构
[1] U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety Research Unit, Philadelphia, Pennsylvania, 19118
关键词
PATHOGENS; BACTERIA; RADIATION SENSITIVITY;
D O I
10.1111/j.1365-2621.1995.tb05607.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Longissimus dorsi from beef, pork, and lamb and turkey breast and leg meats were inoculated with Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, and the gamma radiation resistance of the pathogens were determined under identical conditions. At 5 degrees C the respective radiation D-values of E. coli O157:H7 and L. monocytogenes did not vary with the suspending meat. The D-value for a mixture of Salmonella spp, was significantly lower on pork than on beef, lamb, turkey breast, and turkey leg meats. The D-value for S. aureus was significantly lower on lamb and mechanically deboned chicken meat than on the other meats. All values were, nevertheless, within expected ranges.
引用
收藏
页码:63 / 67
页数:5
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