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 journalArticlepeer-review

70 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 languageEnglish
Pages (from-to)95-103
Number of pages9
JournalFood Microbiology
Volume9
Issue number2
DOIs
Publication statusPublished - 01 Jan 1992

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Fingerprint Dive into the research topics of 'Sensitivity of foodborne pathogens to irradiation in the components of a chilled ready meal'. Together they form a unique fingerprint.

Cite this