Citrus juice composition does not influence radiation sensitivity of Salmonella Enteritidis

Food substrate chemistry is known to influence radiation sensitivity of pat hogenic bacteria. The sensitivity of a citrus juice outbreak strain of Salm onella Enteritidis to gamma radiation was determined in five commercial ora nge juice formulations. The juices differed in pH (3.87 to 4.13), calcium c oncentration (2.1 versus 36.9 mM), juice composition (orange versus orange tangerine blend), and antioxidant power (11,751 to 12,826 muM ferric reduci ng-antioxidant power units). The D, (dose required to achieve 90% destructi on) varied only slightly (0.35 to 0.37 kGy), with no significant (P < 0.05) differences among any of the suspending juices. These results indicate tha t Salmonella Enteritidis sensitivity to gamma radiation is not strongly inf luenced by the composition of formulated commercial orange juices.