Radiation sterilization of prototype military foods. II. Cured ham.
Ten lots of diced cured ham, packed in cans, were inoculated with approximately 10(6)Clostridium botulinum spores per can. Each lot was seeded with a different strain (five type A and five type B strains). All cans were irradiated to various dose levels with Co(60). Evidence provided by swelling, toxicity, and recoverable C. botulinum with 6,350 cans demonstrated that: (i) 4.5 Mrad was more than adequate as a sterilization dose; (ii) the minimal experimental sterilizing dose (ESD) based on nonswollen nontoxic endpoints was 2.0 < ESD </= 2.5 Mrad, and based on non-spoiled sterile cans was 3.0 < ESD </= 3.5 Mrad (the latter was supported by the computed theoretical 12D dose); (iii) D values calculated from botulinal survival data indicated that, as a group, the type A strains were more radioresistant than type B strains; strains 12885A and 41B, with respective D values of 0.242 and 0.175, represented the most resistant of each type; (iv) swollen cans did not always contain toxin, nor were toxic cans always swollen; (v) viable C. botulinum can exist for 6 months at 30 C without producing visible or toxic spoilage at doses of 3.0 Mrad and lower, including, in some instances, 0.0 Mrad; and (vi) a phenomenon similar to heat activation of spores occurred at sublethal radiation doses.
D000818:Animals; D003014:Clostridium botulinum / Q000528:radiation effects*; D003036:Cobalt Isotopes; D005514:Food Irradiation; D005516:Food Microbiology / Q000528:radiation effects*; D008460:Meat; D051379:Mice; D008891:Military Science; D011830:Radiation Effects; D013170:Spores
D003036:Cobalt Isotopes