Irradiation B Irradiating Irradiating at 32˚F (0˚C), 0.75 kGy Thayer, D.W. 1995. Use of Salmonella – survival mechanically resulted in a 1 log decrease of irradiation to kill enteric deboned poultry 1.5 kGy resulted in a 3 pathogens on meat and Salmonella. with 0.75 to 3.00 log reduction, 2.25 kGy resulted in a 5 poultry. Journal of Food kGy at 32˚F (0˚C) log reduction and 3.0 kGy resulted in a Safety. 15 (2) 181-192. log reduction. Irradiating Irradiating at 32˚F (0˚C) followed by mechanically cooking to 140˚F (60˚C) for 2 minutes, deboned poultry 0.75 kGy resulted in a 6 log decrease with 0.75 to 3.00 of 1.5 kGy to 3.0 kGy Salmonella. kGy at 32˚F (0˚C) resulted in a 9 log reduction. then cooking to an internal temperature of 140˚F (60˚C) for 2 minutes Broiler carcasses was destroyed below Mulder, R.W.A.W, S. Salmonella deep frozen at detection levels on both chilled and Notermans, and E.H. -20°C (-4°F) or frozen birds. Kampelmacher. 1977. chilled at 5°C Inactivation of Salmonellae (41°F) then on Chilled and Deep Frozen irradiated with 250 Broiler Carcasses by krad Irradiation. Journal of Applied Bacteriology. 42 179-185.
Irradiation B – Salmonella survival Irradiating mechanically deboned poultry with 0.75 to 3.00 kGy at 32˚F (0˚C) Irradiating at 32˚F (0˚C), 0.75 kGy resulted in a 1 log decrease of Salmonella. 1.5 kGy resulted in a 3 log reduction, 2.25 kGy resulted in a 5 log reduction and 3.0 kGy resulted in a log reduction. Thayer, D.W. 1995. Use of irradiation to kill enteric pathogens on meat and poultry. Journal of Food Safety. 15 (2) 181-192. Irradiating mechanically deboned poultry with 0.75 to 3.00 kGy at 32˚F (0˚C) then cooking to an internal temperature of 140˚F (60˚C) for 2 minutes Irradiating at 32˚F (0˚C) followed by cooking to 140˚F (60˚C) for 2 minutes, 0.75 kGy resulted in a 6 log decrease of Salmonella. 1.5 kGy to 3.0 kGy resulted in a 9 log reduction. Broiler carcasses deep frozen at -20°C (-4°F) or chilled at 5°C (41°F) then irradiated with 250 krad Salmonella was destroyed below detection levels on both chilled and frozen birds. Mulder, R.W.A.W, S. Notermans, and E.H. Kampelmacher. 1977. Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation. Journal of Applied Bacteriology. 42 179-185.