Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat

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10.1093:ps:76.12.1661.pdf

Date

1997-12-01

Author

Gursel, B
Gültekin, Güzin Candan

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Gamma irradiation sensitivity of a strain of Listeria monocytogenes was determined in trypticase soy broth supplemented with yeast extract (TSB-YE), in a slurry of chicken breast meat and in raw ground beef. D-10 values in these different media were 0.364, 0.599, and 0.699 kGy, respectively. This organism appeared most sensitive in TSB-YE, more resistant in minced fresh chicken breast meat, and most resistant in fresh minced beef. It was found that irradiation at 2.5 kGy prior to refrigeration is an efficient way for the presentation of meat products contaminated at 10(3) to 10(4) per gram initial load of L. monocytogenes for about 7 d. However, with this initial load, the injured cells might repair themselves and cause a health hazard during storage at 4 C in the presence of air after 7 d.

Subject Keywords

Animal Science and Zoology, General Medicine, Listeria monocytogenes, Irradiation, Poultry, Red meat, Refrigeration

URI

https://hdl.handle.net/11511/35153

Journal

POULTRY SCIENCE

DOI

https://doi.org/10.1093/ps/76.12.1661

Collections

Department of Food Engineering, Article

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Citation Formats

B. Gursel and G. C. Gültekin, “Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat,” POULTRY SCIENCE, pp. 1661–1664, 1997, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35153.