Irradiation B Irradiating The heat treatment after irradiation Radomyski, T., E.A. S. – mechanically destroys 6 log units more than just Murano, D.G. Olson, P.S. typhimurium survival deboned chicken irradiation at 1.5 kGy, and provides the Murano. 1994. Elimination with 0.75 to 3.0 same destruction as the irradiation of pathogens of significance kGy then heated increases. in food by low-dose for 2.0 minutes at irradiation: a review. 140˚F (60˚C) Journal of Food Protection. 57 (1) 73-86. B Irradiating chicken is reduced by 4.19 log Campylobacter – carcasses with 2.5 and remained at least 2.5 log Campylobacter survival kGy at 37.4 to units lower than non-irradiated jejuni 38.3˚F (3 to 3.5˚C) carcasses when stored at 40˚F (4˚C) for 18 days. B Irradiated fresh Both irradiated and non-irradiated C. botulinum – survival and toxin pork with 1 kGy products were toxic after 14 days. production packaged with 10% to 20% oxygen stored at 59˚F (15˚C) for 14 days Irradiated fresh Irradiated pork showed no toxicity for pork with 1 kGy 43 days while non-irradiated pork packaged with 0% showed toxicity after 21 days. oxygen stored at 59˚F (15˚C) for 43 days
Irradiation B – S. typhimurium survival Irradiating mechanically deboned chicken with 0.75 to 3.0 kGy then heated for 2.0 minutes at 140˚F (60˚C) The heat treatment after irradiation destroys 6 log units more than just irradiation at 1.5 kGy, and provides the same destruction as the irradiation increases. Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. Elimination of pathogens of significance in food by low-dose irradiation: a review. Journal of Food Protection. 57 (1) 73-86. B – Campylobacter jejuni survival Irradiating chicken carcasses with 2.5 kGy at 37.4 to 38.3˚F (3 to 3.5˚C) Campylobacter is reduced by 4.19 log and remained at least 2.5 log units lower than non-irradiated carcasses when stored at 40˚F (4˚C) for 18 days. B – C. botulinum survival and toxin production Irradiated fresh pork with 1 kGy packaged with 10% to 20% oxygen stored at 59˚F (15˚C) for 14 days Both irradiated and non-irradiated products were toxic after 14 days. Irradiated fresh pork with 1 kGy packaged with 0% oxygen stored at 59˚F (15˚C) for 43 days Irradiated pork showed no toxicity for 43 days while non-irradiated pork showed toxicity after 21 days.
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