Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
Microbiology of food preservation - Texas A&M University
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Fundamentals <strong>of</strong> bacterialdestruction by irradiationGram positive bacteria more resistant than Gramnegative bacteriaMolds less resistant than bacteria (especially G+)– Some yeasts are highly resistant Types <strong>of</strong> microorganisms– Sporeformers are more resistant than non-sporeformers– Some highly resistant non-sporeforming bacteria– Deinococcus, Deinobacter, Rubrobacter, Acinetobacter Most highly resistant bacteria– Sporeformers– Paenibacillus larvae–type A Clostridium botulinum– Non-sporeformers– Enterococcus faecium R53– Hom<strong>of</strong>ermentative lactobacilliFundamentals <strong>of</strong> bacterialdestruction by irradiationFactors affecting irradiationperformance Number <strong>of</strong> microorganisms Composition <strong>of</strong> the <strong>food</strong> Presence or absence <strong>of</strong> oxygen Physical state <strong>of</strong> the <strong>food</strong> Age <strong>of</strong> microorganismsD-values (D 10 ) for selected bacteriaOrganismD 10 (kGy)C. botulinum, type E Beluga0.80C. botulinum type A, toxin production in meat 36.08Escherichia coli0.20Listeria monocytogenes0.42 - 0.55Salmonella typhimuriumStaphylococcus aureusYersinia enterocolitica, beef at 25°CYersinia enterocolitica, beef at -30°C0.500.160.1950.388Adapted from Jay, 1998
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