Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal

I. R. Grant; M. F. Patterson

doi:10.1016/0740-0020(92)80017-X

Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal

I. R. Grant, M. F. Patterson^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

72 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	95-103
Number of pages	9
Journal	Food Microbiology
Volume	9
Issue number	2
DOIs	https://doi.org/10.1016/0740-0020(92)80017-X
Publication status	Published - 01 Jan 1992

ASJC Scopus subject areas

Food Science
Microbiology

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title = "Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal",

abstract = "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.",

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AB - 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.

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Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal

Abstract

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