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EFFECT OF IRRADIATION ON THE SURVIVAL OF SALMONELLA IN COOLED MEAT.

[In Polish. / En polonais.]

Author(s) : SZCZAWINSKA M., SZCZAWINSKI J., SZULC M.

Type of article: Article

Summary

THE EFFECT OF IRRADIATION BY X RAYS OF 1, 2, AND 3 KGY ON SALMONELLA CELLS IN MEAT DURING ITS STORAGE AT 273-275 AND 281-283 K (0-2 AND 8-10 DEG C) WAS INVESTIGATED. PROGRESSIVE DYING OF CELLS WHICH SURVIVED THE IRRADIATION WAS RECORDED DURING THE STORAGE AT 273-275 K. AT 281-283 K THE NUMBER OF BACTERIA DECREASED WITHIN THE FIRST DAYS. THEN, SOME OF THE STRAINS WERE ABLE TO MULTIPLY AFTER 14 DAYS. ESPECIALLY AFTER IRRADIATION WITH 3 KGY, THE NUMBER OF SALMONELLAE WAS ALWAYS LOWER THAN THAT IMMEDIATELY AFTER IRRADIATION. THE SHELF LIFE EXTENSION INCREASED AT LEAST TWICE WITH THE ORGANOLEPTIC PROPERTIES CHANGED INSIGNIFICANTLY.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1983-2205
  • Languages: Polish
  • Source: Med. weter. - vol. 38 - n. 12
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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