ELIMINATION BY GAMMA-IRRADIATION OF SALMONELLA SPP AND STRAINS OF STAPHYLOCOCCUS-AUREUS INOCULATED IN BISON, OSTRICH, ALLIGATOR, AND CAIMANMEAT

Citation
Dw. Thayer et al., ELIMINATION BY GAMMA-IRRADIATION OF SALMONELLA SPP AND STRAINS OF STAPHYLOCOCCUS-AUREUS INOCULATED IN BISON, OSTRICH, ALLIGATOR, AND CAIMANMEAT, Journal of food protection, 60(7), 1997, pp. 756-760
Citations number
41
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology
Journal title
ISSN journal
0362028X
Volume
60
Issue
7
Year of publication
1997
Pages
756 - 760
Database
ISI
SICI code
0362-028X(1997)60:7<756:EBGOSS>2.0.ZU;2-Y
Abstract
There is an expanding industry for the marketing of high-value meats f rom animals other than the typical domesticated species, including, bu t not limited to, bison, ostrich, alligator, and caiman. In this study we compared the gamma radiation resistance of a mixture of salmonella e (Salmonella dublin, S. enteritidis, S. newport, S. senftenberg, and S. typhimurium) and a mixture of Staphylococcus aureus strains (ATCC 1 3565, ATCC 25923, and B124) when present on ground bison, ostrich, all igator, and caiman meats at 5 degrees C. A minimum of five doses were used to establish the D values, and the studies were replicated three times. Because the type of meat did not significantly (P < 0.05) alter the radiation resistance of salmonellae and of S. aureus only slightl y in the case of ostrich meat, all of the results for each organism we re combined to obtain radiation D values of 0.53 +/- 0.02 and 0.37 +/- 0.01 kGy for Salmonella spp. and S. aureus, respectively. The authors conclude that both of these food-borne pathogens, if present, can be eliminated or greatly reduced in number, depending upon the level of c ontamination, from these meats by gamma radiation doses between 1.5 an d 3.0 kGy at 5 degrees C, the doses currently approved by the FDA and USDA for the irradiation of poultry. The authors also conclude that si milar, if not identical, control of food-borne pathogens should be exp ected on edible meats in general, not just on those that are generical ly related.