Irradiating ground This treatment will result in 4.10 log beef at 2.5 kGy reduction of and L. monocytogenes 5.12 log reduction of S. aureus. B Irradiating ground was reduced 3 log Tarté, R.R., E.A, Murano, L. L. monocytogenes – pork with 0.25 to units. D.G. Olson. 1996. Survival monocytogenes survival 1.25 kGy at room and injury of Listeria temperature. monocytogenes, Listeria and innocua, Listeria in ground pork ivanovii following electron beam irradiation. Journal of Food Protection. 59 (6) 596-600. Irradiating is reduced 4 log Radomyski, T., E.A. L. monocytongens mechanically units. Murano, D.G. Olson, P.S. deboned chicken Murano. 1994. Elimination meat with 2.00 of pathogens of significance kGy in food by low-dose irradiation: a review. Journal of Food Protection. 57 (1) 73-86. Irradiation B Irradiating vacuum remained at less than Radomyski, T., E.A. A. hydrophilia A. hydrophilia – survival and packaged pork 0.30 log on irradiated loins Murano, D.G. Olson, P.S. growth loins with 3.0 kGy, whereas it grew to 2.51 log units on Murano. 1994. (continued) then storage at 40F the non-irradiated loins. (4C) for 42 days B spp. Irradiating chicken The irradiation reduced the Yersinia Yersinia – survival and carcasses with 2.5 spp. by 2 log units and counts on growth kGy then storage irradiated carcasses remained 2 log at 40F (4C) for 18 units lower than those carcasses not days treated. However, spp. Yersinia increased by 4 log units on both irradiated and not irradiated carcasses.
Irradiating ground beef at 2.5 kGy This treatment will result in 4.10 log reduction of L. monocytogenes and 5.12 log reduction of S. aureus. B – L. monocytogenes survival Irradiating ground pork with 0.25 to 1.25 kGy at room temperature. L. monocytogenes was reduced 3 log units. Tarté, R.R., E.A, Murano, D.G. Olson. 1996. Survival and injury of Listeria monocytogenes, Listeria innocua, and Listeria ivanovii in ground pork following electron beam irradiation. Journal of Food Protection. 59 (6) 596-600. Irradiating mechanically deboned chicken meat with 2.00 kGy L. monocytongens is reduced 4 log units. 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. Irradiation B – A. hydrophilia survival and growth Irradiating vacuum packaged pork loins with 3.0 kGy, then storage at 40F (4C) for 42 days A. hydrophilia remained at less than 0.30 log on irradiated loins whereas it grew to 2.51 log units on the non-irradiated loins. Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. (continued) B – Yersinia spp. survival and growth Irradiating chicken carcasses with 2.5 kGy then storage at 40F (4C) for 18 days The irradiation reduced the Yersinia spp. by 2 log units and counts on irradiated carcasses remained 2 log units lower than those carcasses not treated. However, Yersinia spp. increased by 4 log units on both irradiated and not irradiated carcasses.
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