Sensitivity of Campylobacter spp. to irradiation in poultry meat.
The sensitivity of Campylobacter jejuni (three strains), Camp. coli (three strains), Camp. fetus (one strain) and Camp. lari (one strain) to irradiation in poultry meat was investigated. There was no significant difference in the counts obtained on Blood or Skirrows agar. Preston agar gave a significantly lower recovery of the pathogens after irradiation so these results were not included in calculations of D10 values. The D10 values ranged from 0.12 to 0.25 kGy and there was a significant difference in the radiation sensitivity between different Campylobacter spp. and within strains of the same species. These values indicate that Campylobacter spp. are more radiation-sensitive than Salmonella and Listeria monocytogenes irradiated under similar conditions. Therefore irradiation treatments suggested to eliminate the latter from poultry carcasses would also be sufficient to remove Campylobacter.
Patterson
M F
MF
Food Science Division (Food Microbiology), Department of Agriculture for Northern Ireland, Belfast.
D000818:Animals; D002167:Campylobacter / Q000254:growth & development / Q000528:radiation effects*; D005514:Food Irradiation; D008460:Meat / Q000382:microbiology*; D011200:Poultry; D013045:Species Specificity