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THE EFFECT OF LOW TEMPERATURES ON THE INACTIVATION BY IONIZING RADIATIONS OF CLOSTRIDIUM BOTULINUM SPORES IN MEAT
Author(s) -
INGRAM M.,
THORNLEY MARGARET J.
Publication year - 1961
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1961.tb00238.x
Subject(s) - clostridium botulinum , spore , ionizing radiation , irradiation , food science , clostridium , significant difference , chemistry , biology , microbiology and biotechnology , medicine , physics , bacteria , nuclear physics , genetics , toxin
SUMMARY The effect of temperature on the inactivation of Clostridium botulinum spores has been studied in minced pork meat irradiated with 2 MeV electrons and gamma rays. When electrons were used, differences in survival after 1 Mrad at 18°, 0° and — 75° were small and were significant only when temperatures of 0° and 18° were compared, a slightly higher survival being obtained at 0°. The effects at temperatures of 0° and —75° were further compared, using a range of gamma ray doses, and regression lines were calculated for the inactivations. From these, ‘sterilizing doses’, i.e. those which would give a survivor level of 10 ‐12 , were calculated, together with their 95% confidence limits. The errors involved in this type of estimate are discussed: it is concluded that there is no evidence of a significant difference in the computed sterilizing doses at 0° and at —75°.