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.
Full text
PDF
Images in this article
Selected References
These references are in PubMed. This may not be the complete list of references from this article.
- Clark D. S. Comparison of pour and surface plate methods for determination of bacterial counts. Can J Microbiol. 1967 Nov;13(11):1409–1412. doi: 10.1139/m67-187. [DOI] [PubMed] [Google Scholar]
- ERDMAN I. E., THATCHER F. S., MACQUEEN K. F. Studies on the irradiation of microorganisms in relation to food preservation. II. Irradiation resistant mutants. Can J Microbiol. 1961 Apr;7:207–215. doi: 10.1139/m61-027. [DOI] [PubMed] [Google Scholar]
- Rhodes D. N. The radiation pasteurisation of broiler chicken carcasses. Br Poult Sci. 1965 Jul;6(3):265–271. doi: 10.1080/00071666508415582. [DOI] [PubMed] [Google Scholar]
- Thornley M. J. A taxonomic study of Acinetobacter and related genera. J Gen Microbiol. 1967 Nov;49(2):211–257. doi: 10.1099/00221287-49-2-211. [DOI] [PubMed] [Google Scholar]
- WOODBURN M. INCIDENCE OF SALMONELLAE IN DRESSED BROILER-FRYER CHICKENS. Appl Microbiol. 1964 Nov;12:492–495. doi: 10.1128/am.12.6.492-495.1964. [DOI] [PMC free article] [PubMed] [Google Scholar]