Effect of Radiolytic Products on Bacteria in a Food System

Autor:	James S. Dickson, R. B. Maxcy
Rok vydání:	1984
Předmět:	biology Plate count agar biology.organism_classification medicine.disease_cause chemistry.chemical_compound Sodium pyruvate Nutrient Biochemistry chemistry Catalase Radiolysis biology.protein medicine Irradiation Food science Escherichia coli Bacteria Food Science
Zdroj:	Journal of Food Science. 49:577-580
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1984.tb12472.x
Popis:	Inhibitory effects of radiolytic products were studied using Escherichia coli, Pediococcus cerevisiae, and two radiation-resistant micro- organisms, an isolate of Moraxella-Acinetobacter and a Micrococcus sp. End products of an irradiation dose of 300 Krads completely inhibited resistant organisms on an experimental medium with a very low concentration of nutrients. Plate count agar, with higher nutrient concentration, required 600 Krads to produce the same inhibition. On the same medium, radiation-sensitive organisms could tolerate products generated by a 1000 Krad dose. However, no inhibition could be detected when either Escherichia coli or Morax-ella-Acinetobacter was incubated at 5°C on the surface of fresh meat irradiated to 1500 Krad. The effects of inhibitory products in culture media could be mitigated by the addition of catalase or sodium pyruvate.
Databáze:	OpenAIRE
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