This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Idziak, E. S. Articles by Incze, K. Search for Related Content PubMed Articles by Idziak, E. S. Articles by Incze, K. Agricola Articles by Idziak, E. S. Articles by Incze, K.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1968 July; 16(7): 1061-1066
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Radiation Treatment of Foods

I. Radurization of Fresh Eviscerated Poultry¹

Department of Microbiology, Macdonald College, McGill University, Montreal, Canada

ABSTRACT

Radurization processing of fresh eviscerated poultry has been microbiologically studied. The recommended dose of 0.5 Mrads extended the shelf life at 5 C by approximately 14 days. This treatment also effected a 10 and 11 log reduction in the number of viable Salmonella species and Staphylococcus aureus strains, respectively. Recycling these organisms at sublethal doses of irradiation resulted in strains possessing increased irradiation resistance. Shifts in the microbial ecology after irradiation and storage resulted, in some instances, in the isolation of organisms tentatively identified as Moraxella sp. and Herellea vaginicola.

² Present address: Hungarian Meat Research Institute, Budapest, Hungary.

¹ Issued as Macdonald College Journal Series No. 578.