title: Survival of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or in mechanically deboned chicken meat gamma irradiated in air or vacuum at temperatures of -20 to +20 C.
abstract: Response-surface methodology was used to develop predictive equations for the response of Salmonella typhimurium ATCC 14028 on the surface of chicken legs or within mechanically deboned chicken meat (MDCM) to the effects of gamma radiation doses of 0 to 3.60 kGy (100 krad = 1 kGy) at temperatures of -20 to +20 C in air or vacuum. A streptomycin-resistant mutant was used in these studies to allow accurate estimations of the surviving salmonellae in the presence of residual normal flora. This strain has been demonstrated to have no significant shift in its biological properties nor in its resistance to ionizing radiation. The response of S. typhimurium to gamma radiation was similar on both chicken legs and MDCM. The radiation was significantly more lethal to the bacterial cells at temperatures above freezing. The response-surface equations developed from the studies predict that the number of viable cells per gram of MDCM or per square centimeter of the surface of chicken legs would be reduced approximately 2.8 to 5.1 log units at 0 C by radiation doses within the range of 1.5 to 3.0 kGy. The results of the present studies are similar to those obtained previously with sterile mechanically deboned chicken meat.
authors.affiliation: Food Safety Research Unit, Agricultural Research Service, Philadelphia, Pennsylvania 19118.
authors.forename: D W
authors.initials: DW
authors.lastname: Thayer
authors.forename: G
authors.initials: G
authors.lastname: Boyd
mesh_terms: D000704:Analysis of Variance; D000818:Animals; D002645:Chickens; D005514:Food Irradiation; D005516:Food Microbiology; D005720:Gamma Rays; D008460:Meat; D012486:Salmonella typhimurium / Q000254:growth & development / Q000528:radiation effects*; D013696:Temperature; D014618:Vacuum