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The effect of combinations of irradiation and pH on the survival of Escherichia coli on chicken meat
Author(s) -
Bánáti D.,
Fielding L.M.,
Grandison A.S.,
Cook P.E.
Publication year - 1993
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.1993.tb01408.x
Subject(s) - escherichia coli , irradiation , bacteria , food science , chemistry , enterobacteriaceae , biology , microbiology and biotechnology , biochemistry , gene , physics , genetics , nuclear physics
The effect of combinations of electron beam irradiation and pH on survival of Escherichia coli NCIMB 9270 on chicken breast meat was studied using two methods. Bacteria were added directly to pH‐modified meat or supported on membrane filters on the surface of pH‐modified meat. In the absence of irradiation. pH variation between 3.7 and 5.8 had no effect on the survival of E. coli. Irradiation of 2 kGy gave a 3–4 log cycle reduction of bacteria on meat and a 4–5 log cycle reduction of bacteria on membrane filters. With both methods and at all pH values there was a pronounced tailing effect with increasing doses of irradiation.