Open AccessRadiation sensitivity of Acinetobacter spp. and their radicidation for preservation of meat at low temperature
Author(s) -
Sahadev Chandra Saha,
Balu A. Chopade
Publication year - 2009
Publication title -
bangladesh medical research council bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.136
H-Index - 19
eISSN - 2224-7238
pISSN - 0377-9238
DOI - 10.3329/bmrcb.v35i2.2490
Subject(s) - acinetobacter , contamination , acinetobacter calcoaceticus , acinetobacter baumannii , food science , radiation sensitivity , microbiology and biotechnology , veterinary medicine , medicine , biology , bacteria , irradiation , ecology , antibiotics , physics , genetics , nuclear physics , pseudomonas aeruginosa
In recent years, interest has been growing to preserve food including meat applying gamma radiation recommended by International Atomic Energy Agency to extend the shelf-life of meat retaining the organoleptic conditions as it is. In view of this point the present study aims to check the sensitivity of Acinetobacter spp. isolated from meat to gamma radiations. Seven species of Acinetobacter viz. A. lwoffli M1; A. baumannii M8; A. calcoaceticus M19; A. junii M20; A. johnsonnii M23; A. haemolyticus M27 and A. radioresistens M25 isolated from meat were exposed to gamma radiation at the dose level of 0.1 to 10 KGy. The D10 value of Acinetobacter was found highest 1.25 KGy in A. radioresistens M25, which was 4 to 8 times higher than other genospecies of Acinetobacter. Acinetobacter radioresistens M25 contains one plasmid of 45 Kb. The radicidation dose of 4 KGy gamma radiations was found to be sufficient to eliminate the natural contamination of meat and contamination by Acinetobacter. To eliminate radiation resistant Acinetobacter contamination a dose of 4 to 5 KGy was required. Development of the radicidation process for preservation of meat to eliminate Acinetobacter as contaminants at low temperature is one of the new and interesting phenomena. Attempts of finding the appropriate radicidation dose for preservation of meat at low temperature will open up new avenues for commercial preservation of meat.