Radiation Protection of Foods, and Nature of Microbial Radiation Resistance
381
Table 15–4 continued
Organism/Substance
D (kGy)
Reference
C. botulinum A toxin in meat slurry
36.08
73
C. bifermentans spores
1.4
48
C. butyricum spores
1.5
48
C. perfringens, type A spores
1.2
48
C. sporogenes spores (PA 3679/S 2 )
2.2
48
C. sordellii spores
1.5
48
Enterobacter cloacae
0.18
87
Escherichia coli
0.20
87
E. coli 0157:H7 (gr. beef, -20
◦ C)
0.98
80
E. coli 0157:H7 (gr. beef, 4
◦ C)
0.39
80
E. coli O157:H7 (5 strains)
0.241–0.307
7
Klebsiella pneumoniae
0.183
42
Listeria monocytogenes
0.42–0.55
61
L. monocytogenes (mean of 7 strains)
0.35
32
L. monocytogenes
0.42–0.43
1
on beef at 5
◦ C
∼ 0.44
83
on beef at 0
◦ C
0.45
83
on beef at −20
◦ C
1.21
83
Moraxella phenylpyruvica
0.86
62
M. osloensis
0.191
42
Pseudomonas putida
0.08
62
P. aeruginosa
0.13
87
Salmonella Typhimurium
0.50
61
S. Enteritidis in poultry meat at 22
◦ C
0.37
54
in egg white at 15
◦ C
0.33
54
Salmonella sp.
0.13
87
Salmonellae spp.
∗
0.621–0.800
7
S. Mbandaka (alfalfa seeds, 20
◦ C)
0.98
81
Staphylococcus aureus (gr. beef, 0
◦ C)
0.51
80
S. aureus (gr. beef, −20
◦ C)
0.88
80
Staphylococcus aureus
0.16
87
S. aureus ent. toxin A in meat slurry
61.18; 208.49
73
Yersinia enterocolitica, beef, 25
◦ C
0.195
16
Y. enterocolitica, ground beef at 30
◦ C
0.388
16
Fungi
Aspergillus flavus spores (mean)
0.66
70
A. flavus
0.055–0.06
75
A. niger
0.042
75
Penicillium citrinum, NRRL 5452 (mean)
0.88
70
Penicillium sp.
0.42
87
Viruses
Adenovirus (4 strains)
4.1-4.9
50
Coxsackievirus (7 strains)
4.1–5.0
50
Echovirus (8 strains)
4.4–5.1
50
Herpes simplex
4.3
50
Poliovirus (6 strains)
4.1–5.4
50
∗ Five strains including serotypes Dublin, Enteritidis, and Typhimurium.
381
Table 15–4 continued
Organism/Substance
D (kGy)
Reference
C. botulinum A toxin in meat slurry
36.08
73
C. bifermentans spores
1.4
48
C. butyricum spores
1.5
48
C. perfringens, type A spores
1.2
48
C. sporogenes spores (PA 3679/S 2 )
2.2
48
C. sordellii spores
1.5
48
Enterobacter cloacae
0.18
87
Escherichia coli
0.20
87
E. coli 0157:H7 (gr. beef, -20
◦ C)
0.98
80
E. coli 0157:H7 (gr. beef, 4
◦ C)
0.39
80
E. coli O157:H7 (5 strains)
0.241–0.307
7
Klebsiella pneumoniae
0.183
42
Listeria monocytogenes
0.42–0.55
61
L. monocytogenes (mean of 7 strains)
0.35
32
L. monocytogenes
0.42–0.43
1
on beef at 5
◦ C
∼ 0.44
83
on beef at 0
◦ C
0.45
83
on beef at −20
◦ C
1.21
83
Moraxella phenylpyruvica
0.86
62
M. osloensis
0.191
42
Pseudomonas putida
0.08
62
P. aeruginosa
0.13
87
Salmonella Typhimurium
0.50
61
S. Enteritidis in poultry meat at 22
◦ C
0.37
54
in egg white at 15
◦ C
0.33
54
Salmonella sp.
0.13
87
Salmonellae spp.
∗
0.621–0.800
7
S. Mbandaka (alfalfa seeds, 20
◦ C)
0.98
81
Staphylococcus aureus (gr. beef, 0
◦ C)
0.51
80
S. aureus (gr. beef, −20
◦ C)
0.88
80
Staphylococcus aureus
0.16
87
S. aureus ent. toxin A in meat slurry
61.18; 208.49
73
Yersinia enterocolitica, beef, 25
◦ C
0.195
16
Y. enterocolitica, ground beef at 30
◦ C
0.388
16
Fungi
Aspergillus flavus spores (mean)
0.66
70
A. flavus
0.055–0.06
75
A. niger
0.042
75
Penicillium citrinum, NRRL 5452 (mean)
0.88
70
Penicillium sp.
0.42
87
Viruses
Adenovirus (4 strains)
4.1-4.9
50
Coxsackievirus (7 strains)
4.1–5.0
50
Echovirus (8 strains)
4.4–5.1
50
Herpes simplex
4.3
50
Poliovirus (6 strains)
4.1–5.4
50
∗ Five strains including serotypes Dublin, Enteritidis, and Typhimurium.