This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Dyer, J. K. Articles by Dutiyabodhi, P. Search for Related Content PubMed Articles by Dyer, J. K. Articles by Dutiyabodhi, P. Agricola Articles by Dyer, J. K. Articles by Dutiyabodhi, P.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1966 January; 14(1): 92-97
Copyright © 1966 American Society for Microbiology. All Rights Reserved.

Radiation Survival of Food Pathogens in Complex Media

Department of Microbiology, School of Science, Oregon State University, Corvallis, Oregon

ABSTRACT

When 15 bacterial species representing genera associated with food-borne diseases were irradiated individually, all except Escherichia coli and Streptococcus faecalis showed typical linear dose-survival curves in Hartsell's broth. The minimal lethal dose (MLD) for the organisms tested ranged from 3.0 x 10⁵ to 6.0 x 10⁵ rad. Salmonella paratyphi B, S. wichita, S. typhi, E. coli, and S. faecalis were found to be the least sensitive to radiation. In commercially canned crabmeat the survival curves of S. typhi, S. paratyphi B, and S. wichita exhibited to varying degrees an initial linear death decline with increasing radiation doses, followed by a distinct tailing effect caused by survival of low numbers at the higher doses. The above species of Salmonella were further individually subjected to -radiation in various dilutions of crabmeat. The "tailing effect" gradually disappeared, with the dose-survival curve tending to become linear as the concentration of the crabmeat decreased.