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Inactivation of Strains of Salmonella senftenberg by Gamma Irradiation
Author(s) -
Underdal B.,
Rossebo L.
Publication year - 1972
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.1365-2672.1972.tb03712.x
Subject(s) - herring , salmonella , food science , irradiation , meal , gamma irradiation , radiochemistry , phosphate buffered saline , chemistry , microbiology and biotechnology , biology , chromatography , physics , bacteria , fishery , genetics , fish <actinopterygii> , nuclear physics
S ummary : Strains of Salmonella senftenberg isolated from Norwegian herring meal and strain 775W were exposed to gamma radiation from a 60 Co source. When they were irradiated in phosphate buffered saline solution, the average D 10 values for all the strains was 19·3 krad. On irradiating strains 56 and 775W in herring meal the D 10 values were 192·1 and 188·5 krad, respectively, thus indicating that the suspending medium had a great effect on the radiation resistance of the organisms. Radiation doses of the order of 0·8–1·3 Mrad are recommended for the decontamination of herring meal.