title: Citrus juice composition does not influence radiation sensitivity of Salmonella enteritidis.
abstract: Food substrate chemistry is known to influence radiation sensitivity of pathogenic bacteria. The sensitivity of a citrus juice outbreak strain of Salmonella Enteritidis to gamma radiation was determined in five commercial orange juice formulations. The juices differed in pH (3.87 to 4.13), calcium concentration (2.1 versus 36.9 mM), juice composition (orange versus orange-tangerine blend), and antioxidant power (11,751 to 12,826 microM ferric reducing-antioxidant power units). The Dgamma (dose required to achieve 90% destruction) varied only slightly (0.35 to 0.37 kGy), with no significant (P < 0.05) differences among any of the suspending juices. These results indicate that Salmonella Enteritidis sensitivity to gamma radiation is not strongly influenced by the composition of formulated commercial orange juices.
authors.affiliation: Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, Pennsylvania 19038, USA. bniemira@arserrc.gov
authors.forename: B A
authors.initials: BA
authors.lastname: Niemira
mesh_terms: D001628:Beverages / Q000382:microbiology*; D002118:Calcium / Q000009:adverse effects; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D005638:Fruit / Q000382:microbiology*; D005720:Gamma Rays; D006863:Hydrogen-Ion Concentration; D012477:Salmonella enteritidis / Q000528:radiation effects*; D012680:Sensitivity and Specificity
chemical_list: D002118:Calcium