Gamma radiation sensitivity of foodborne pathogens on meat and poultry

Several factors have been identified that may affect the responses of foodborne pathogens to ionizing radiation. Among these are the temperature and atmosphere during the process of irradiation; the medium in which the pathogen is suspended; and the genus, species, serovar, and physiological state of the organism. In addition to these factors, variations in {open_quotes}apparent{close_quotes} radiation sensitivity of bacteria may occur because of the incubation conditions and media used to estimate the number of surviving colony-forming units. Both incubation temperature and culture media frequently affect the ability of injured bacteria to recover. Because there are so many possible variables, it is often difficult to compare data on the radiation sensitivity of foodborne pathogens from different studies. The objectives of the studies reported here were to compare the radiation sensitivities of Bacillus cereus on beef, beef gravy, chicken, pork, and turkey; and of Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella, and Staphylococcus aureus on beef, pork, lamb, turkey breast, and turkey leg meats. Examples of the effects of serovar, irradiation temperature, growth phase, and atmosphere during irradiation were also examined.