VARIATIONS IN RADIATION SENSITIVITY OF FOODBORNE PATHOGENS ASSOCIATEDWITH THE SUSPENDING MEAT

Longissimus dorsi from beef, pork, and lamb and turkey breast and leg meats were inoculated with Escherichia coli O157:H7, Listeria monocyto genes, Salmonella spp., and Staphylococcus aureus, and the gamma radia tion resistance of the pathogens were determined under identical condi tions. At 5 degrees C the respective radiation D-values of E. coli O15 7:H7 and L. monocytogenes did not vary with the suspending meat. The D -value for a mixture of Salmonella spp, was significantly lower on por k than on beef, lamb, turkey breast, and turkey leg meats. The D-value for S. aureus was significantly lower on lamb and mechanically debone d chicken meat than on the other meats. All values were, nevertheless, within expected ranges.