INACTIVATION OF THE RADIATION-RESISTANT SPOILAGE BACTERIUM MICROCOCCUS RADIODURANS. II. RADIATION INACTIVATION RATES AS INFLUENCED BY MENSTRUUM TEMPERATURE, PREIRRADIATION HEAT TREATMENT, AND CERTAIN REDUCING AGENTS.
The R(1) strain of Micrococcus radiodurans, previously determined to be more resistant than three other strains exposed to gamma radiation, was studied further to determine the influence of certain environmental factors on resistance to radiation inactivation. The frozen state offered insignificant protection to the organisms irradiated in raw puréed beef. Resistance was reduced by higher menstruum temperatures (40 and 50 C) during irradiation. Preirradiation heat treatment was found to lower resistance to subsequent irradiation. When the cells were irradiated in buffer at pH 5, 7, or 9, no differences in resistance were noted. Cell suspensions in buffer were protected to some extent by cysteine but not by thioglycolate. Ascorbate enhanced radiation inactivation.
D000818:Animals; D001205:Ascorbic Acid; D002417:Cattle; D003545:Cysteine; D034301:Deinococcus; D005514:Food Irradiation; D005615:Freezing; D005720:Gamma Rays; D006016:Glycolates; D006358:Hot Temperature; D008460:Meat; D008837:Micrococcus; D009584:Nitrogen; D010100:Oxygen; D019163:Reducing Agents; D012034:Refrigeration; D012106:Research; D013696:Temperature
D006016:Glycolates; D019163:Reducing Agents; D003545:Cysteine; D009584:Nitrogen; D001205:Ascorbic Acid; D010100:Oxygen
ASCORBIC ACID; CYSTEINE; EXPERIMENTAL LAB STUDY; FOOD IRRADIATION; GLYCOLATES; HEAT; MEAT; MICROCOCCUS; NITROGEN; OXYGEN; REFRIGERATION