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Elimination par rayonnements gamma de Salmonella spp. et de souches de Staphylococcus aureus innoculées dans de la viande de bison, d'autruche, d'alligator et de caïman.

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

Auteurs : THAYER D. W., BOYD G., FOX J. B. Jr, LAKRITZ L.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Elimination by gamma irradiation of Salmonella spp. and strains of Staphylococcus aureus inoculated in bison, ostrich, alligator, and caiman meat.
  • Identifiant de la fiche : 1998-1684
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 7
  • Date d'édition : 07/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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