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Effect of Temperature on Radiosensitivity of Salmonella Typhimurium a
Author(s) -
LICCIARDELLO JOSEPH J.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01763.x
Subject(s) - radiosensitivity , irradiation , salmonella , ionizing radiation , chemistry , radiation tolerance , microbiology and biotechnology , biology , radiochemistry , bacteria , radiation therapy , medicine , physics , genetics , surgery , nuclear physics
SUMMARY Radiosensitivity of S. typhimurium increased as a function of irradiation temperature from 32 to 130°F. The greatest effect of temperature during irradiation occurred at temperatures above 110°F. Rate of bacterial destruction was significantly greater when the ionizing energy and thermal energy were applied simultaneously than when they were applied consecutively.