Radiation and Heat Resistance of Moraxella-Acinetobacter in Meats.

摘要

The purpose of this research was to determine: (1) if fresh pork and chicken contained asporogenous bacteria which were more radiation resistant at -30 C than C. botulinum spores; and (2) factors affecting the survival of such radiation-resistant bacteria in meats. Asporogenous bacteria belonging to the genera Moraxella-Acinetobacter, which are more radiation resistant at -30 C than spores of Clostridium botulinum, were isolated from minced fresh pork and chicken wings. The frequency of occurrence of resistant cells was 10-100 cells per gram. Fat content (5-44%) did not influence the radiation resistance of these bacteria in meat. Radiation resistant isolates were unable to multiply in either vacuum-packed or air-packed minced beef because of their high water requirement and were sensitive to heat (D sub 68C in beef was 9.3 min). The shoulder of the radiation death curve was eliminated if broth cultures were heated at 70 C for 5 min.