title: Effect of ionizing dose rate on the radioresistance of some food pathogenic bacteria.
abstract: Food pathogenic bacteria including Listeria monocytogenes (1A1 and ATCC 19111), Staphylococcus aureus (GD13 and ATCC 13565), Escherichia coli O157:H7 (ATCC 35150), Salmonella typhimurium, Yersinia enterocolitica, Vibrio parahaemolyticus, and Campylobacter jejuni were exposed to various rates of ionizing radiation (0.78, 2.6, and 22 kGy/h) emitted by three different 60Co irradiators. D10 values (D10 is the radiation dose required to eliminate 90% of a bacterial population (one logarithmic cycle reduction)) were calculated for the various strains and growth conditions tested. A covariance analysis of these results revealed that the dose rates studied had no significant influence on the radiosensitivity of these bacteria. At all dose rates, the bacteria were more radiosensitive when irradiated in a saline solution (0.85% NaCl) than in a chicken breast meat suspension. The growth phase of the bacterial population had a variable influence on its radioresistance. For L. monocytogenes 1A1, Staphylococcus aureus ATCC 13565, E. coli O157:H7, Y. enterocolitica, and V. parahaemolyticus, radioresistance was not significantly different in the exponential and stationary phases. Populations of L. monocytogenes ATCC 19111 and Staphylococcus aureus GD13 were significantly more resistant in the stationary phase (D10 = 0.23 and 0.12 kGy, respectively) than in the exponential phase (D10 = 0.17 and 0.09 kGy, respectively). Among the pathogenic bacteria investigated in this study, the most radioresistant was L. monocytogenes (D10 = 0.16-0.38 kGy, Gram-positive bacilli) and the most radiosensitive was V. parahaemolyticus (D10 = 0.03-0.04 kGy, halophilic Gram-negative bacilli).
authors.affiliation: Centre de recherche en microbiologie appliquée, Institut Armand-Frappier, Laval, QC, Canada.
authors.forename: P
authors.initials: P
authors.lastname: Dion
authors.forename: R
authors.initials: R
authors.lastname: Charbonneau
authors.forename: C
authors.initials: C
authors.lastname: Thibault
mesh_terms: D000818:Animals; D001419:Bacteria / Q000254:growth & development / Q000528:radiation effects*; D002645:Chickens; D003470:Culture Media; D004307:Dose-Response Relationship, Radiation; D005506:Food Contamination / Q000517:prevention & control; D005514:Food Irradiation; D005516:Food Microbiology; D007038:Hypotonic Solutions; D008460:Meat; D011829:Radiation Dosage; D011836:Radiation Tolerance; D012965:Sodium Chloride; D013045:Species Specificity; D014020:Tissue Extracts
chemical_list: D003470:Culture Media; D007038:Hypotonic Solutions; D014020:Tissue Extracts; D012965:Sodium Chloride