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Sensitivity of Listeria monocytogenes to irradiation on poultry meat and in phosphate‐buffered saline
Author(s) -
Patterson Margaret
Publication year - 1989
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1989.tb00243.x
Subject(s) - listeria monocytogenes , food science , agar , listeria , salmonella , saline , phosphate buffered saline , phosphate , biology , yeast extract , strain (injury) , chemistry , microbiology and biotechnology , bacteria , biochemistry , chromatography , fermentation , genetics , endocrinology , anatomy
The sensitivity of four strains of Listeria monocytogenes to irradiation on poultry meat and in phosphate‐buffered saline was investigated. The D 10 values on poultry meat were 0.417–0.553 kGy depending on strain and plating medium used. Lower values were obtained in phosphate‐buffered saline. Generally tryptone soya yeast extract and McBride agars gave a better recovery (higher D 10 value) than listeria selective agar. The D 10 values for L. monocytogenes were similar to those reported for Salmonella spp. irradiated under similar conditions. Therefore irradiation doses suggested to eliminate salmonellas from poultry carcasses would also be sufficient to remove L. monocytogenes.