The sensitivity of five foodborne pathogens to irradiation in the components of a roast beef meal (beef, gravy, cauliflower, roast potato and mashed potato) was investigated. Bacillus cereus (vegetative cells) was the most radiation-sensitive (D10 = 0·126-0·288 kGy) of the pathogens studied. Clostridium perfringens (vegetative cells), Salmonella typhimurium and Listeria monocytogenes had similar D10 ranges (0·342-0·586, 0·371-0·697 and 0·301-0·648 kGy, respectively). Staphylococcus aureus had D10 values ranging from 0·252-0·427 kGy. When irradiated in gravy the pathogens generally had lower D10 values than in any of the other four components.
ASJC Scopus subject areas
- Food Science