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Appl Environ Microbiol. 1964 September; 12(5): 424-427
Copyright © 1964 American Society for Microbiology. All Rights Reserved.

Chemical Sensitization of Clostridium botulinum Spores to Radiation in Meat¹

Department of Microbiology, Oregon State University, Corvallis, Oregon

ABSTRACT

Beef ground round inoculated with 1,000,000 spores of Clostridium botulinum 33-A per gram and containing various additives was exposed to gamma radiation. Spores were inactivated in samples (irradiated at 2.0, 2.5, and 3.0 Mrad) which contained sodium nitrate (1,000 ppm) plus sodium chloride (2.5%). Similar results were obtained when sodium nitrite (200 ppm) was substituted for sodium nitrate, except that there was evidence of spore survival in 1 of 120 cans irradiated at 2.0 Mrad. Spore destruction was based upon the absence of spores and mouse-lethal toxin in meat subcultures made from cans incubated at 35 C for 120 days. Spores were not destroyed when exposed to 2.5 or 3.0 Mrad in the absence of sodium nitrate, sodium nitrite, or sodium chloride. Furthermore, the use of these chemicals individually, together with radiation, was ineffective. The additives alone in the absence of radiation also did not cause spore destruction. Radiation levels of 2.0, 2.5, and 3.0 Mrad, when used with sodium chloride at 1.5 or 2.0% and sodium nitrate at 500 ppm or sodium nitrite at 100 ppm, were ineffective.

² Present address: Department of Food Science and Technology, Oregon State University, Corvallis.

¹ Approved for publication by the Director of the Oregon Agricultural Experiment Station as Technical Paper No. 1820. Contribution of the Department of Microbiology. This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces.