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Effects of Gamma Irradiation at ‐78°C on Microbial Populations in Dairy Products
Author(s) -
HASHISAKA A.E.,
MATCHES J.R.,
BATTERS Y.,
HUNGATE F.P.,
DONG F.M.
Publication year - 1990
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.1365-2621.1990.tb03917.x
Subject(s) - ice cream , food science , gamma irradiation , incubation , chemistry , bacillus cereus , irradiation , bacterial growth , cereus , dairy industry , bacteria , biology , biochemistry , physics , nuclear physics , genetics
ABSTRACT The effect of low temperature (‐78°C) gamma irradiation was investigated on microbial populations in selected dairy products to determine the irradiation dosage needed to produce commercially sterile dairy products for immunosuppressed patients. 40 kGy irradiation was sufficient to sterilize ice cream and frozen yogurt, but not mozzarella or Cheddar cheeses. Up to 8 wk continued incubation of the 40 kGy irradiated products at 7°C or 35°C resulted in no resuscitative growth in ice cream or yogurt, but identifiable growth in the cheeses. The 12D for B. cereus preinoculated into cheese and ice cream was 43‐50 kGy.