ShareInactivation of Shewanella putrefaciens by gamma irradiation of red meat and poultry.
Author(s) : THAYER D. W., BOYD G.
Type of article: Article
Summary
The presence or absence of air has no effect on the resistance to gamma irradiation of S. putrefaciens at 5 deg C. It is more resistant to gamma irradiation below the freezing point, and is equally sensitive in all kinds of meat, including minced beef, pork and turkey. Treating the meat at 1.5 kilogray helps eliminate S. putrefaciens.
Details
- Original title: Inactivation of Shewanella putrefaciens by gamma irradiation of red meat and poultry.
- Record ID : 1998-0366
- Languages: English
- Source: J. Food Saf. - vol. 16 - n. 2
- Publication date: 1996
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