Reduction of Salmonella spp. and strains of Escherichia coli O157:H7 by gamma radiation of inoculated sprouts.
作者： KATHLEEN T. RAJKOWSKI , DONALD W. THAYER
DOI: 10.4315/0362-028X-63.7.871
关键词: Food microbiology 、 Microbiology 、 Salmonella 、 D-value 、 Population 、 Food science 、 Inoculation 、 Enrichment culture 、 Food irradiation 、 Enterobacteriaceae 、 Biology
摘要: There have been several recent outbreaks of salmonellosis and infections with Escherichia coli O157:H7 linked to the consumption raw sprouts. Use ionizing radiation was investigated as a means reduce or totally inactivate these pathogens, if present, on The D value, which is amount irradiation in kilograys for 1-log reduction cell numbers, pathogens established using minimum five doses at 19 +/- 1 degrees C. Before inoculation, sprouts were irradiated 6 kGy remove background microflora. inoculated either Salmonella spp. cocktails made meat vegetable isolates E. isolates. values 0.54 0.46 kGy, respectively, 0.34 0.30 not detected by enrichment culture grown from alfalfa seeds naturally contaminated after dose 0.5 greater. Ionizing process that can be used population
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