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ELIMINATION OF SALMONELLA FROM FROZEN SHRIMP BY GAMMA RADIATION
Author(s) -
NERKAR D.P.,
BANDEKAR J.R.
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00018.x
Subject(s) - shrimp , salmonella , phosphate buffered saline , food science , inoculation , salmonella enteritidis , chemistry , radiation dose , microbiology and biotechnology , irradiation , fish <actinopterygii> , biology , chromatography , bacteria , fishery , medicine , nuclear medicine , immunology , genetics , physics , nuclear physics
Shrimp samples were found to be contaminated with Salmonella. The D 10 values of S. typhimurium and S. enteritidis were between 0.225 to 0.250 kGy when cells were irradiated in frozen 0.1 M phosphate buffer. The radiation resistance of these Salmonella spp. increased marginally when cells were irradiated in shrimp homogenate. A radiation dose of 4.0 kGy completely eliminate Salmonella from frozen prepackaged shrimp, which was confirmed by inoculated pack studies .