The Eradication of Salmonella in Egg Powder by Gamma Irradiation
- 1 February 1990
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 53 (2) , 111-114
- https://doi.org/10.4315/0362-028x-53.2.111
Abstract
The contamination of whole egg powder with salmonellae was investigated in suspected samples. They were found to contain between 0.1 and 0.01 CFU/g of S. lille, S. enteritidis, and S. typhimurium. The radiation resistance of these strains was investigated in artificially inoculated whole egg powder. The decimal reduction dose (D10) 0.8 kGy was obtained for a mixture of the three strains. A reduction factor of 103 can therefore be accomplished by irradiation with 2.4 kGy. While this may be adequate in many cases, higher reduction factors may also be desirable. They are obviously possible with a higher dose of radiation, or, alternatively, by following low-dose irradiation with post-irradiation storage. For example, irradiation with 1 kGy followed by 3 weeks' storage is approximately equivalent to the immediate bactericidal effect of 3 kGy.This publication has 3 references indexed in Scilit:
- Endpoint of a Preservation ProcessJournal of Food Protection, 1987
- Salmonella Surveillance by the Food and Drug Administration: A Review 1974–1985Journal of Food Protection, 1986
- Survival of Salmonella in Dry Food and FeedJournal of Food Protection, 1984