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Elimination by gamma irradiation of Salmonella spp. and strains of Staphylococcus aureus inoculated in bison, ostrich, alligator, and caiman meat.

Author(s) : THAYER D. W., BOYD G., FOX J. B. Jr, LAKRITZ L.

Type of article: Article

Summary

There is an expanding industry for the marketing of high-value meats from animals other than the typical domesticated species, including, but not limited to, bison, ostrich, alligator, and caiman. In the study the authors compared the gamma radiation resistance of a mixture of salmonellae and a mixture of Staphylococcus aureus strains when present on ground bison, ostrich, alligator, and caiman meats at 5 deg C. They conclude that both of these food-borne pathogens, if present, can be eliminated or greatly reduced in number, depending upon the level of contamination, from these meats by gamma radiation doses between 1.5 and 3 kilograys at 5 deg C, the doses currently approved by the FDA and USDA for the irradiation of poultry.

Details

  • Original title: Elimination by gamma irradiation of Salmonella spp. and strains of Staphylococcus aureus inoculated in bison, ostrich, alligator, and caiman meat.
  • Record ID : 1998-1684
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 7
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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