Ley F J, Kennedy T S, Kawashima K, Roberts D, Hobbs B C
J Hyg (Lond). 1970 Jun;68(2):293-311. doi: 10.1017/s0022172400028758.
The use of a gamma radiation process for the elimination of Salmonella from frozen meat is considered with particular reference to the treatment of boned-out horsemeat and kangaroo meat imported into the UK and intended for use as pet meat.Examination of dose/survival curves produced for several serotypes of Salmonella in frozen meat shows that a radiation dose of 0.6 Mrad. will reduce a population by at least a factor of 10(5). The influence on the radiation resistance of salmonellas of such factors as preirradiation growth in the meat and temperature during irradiation have been examined and considered. It is also demonstrated with both preinoculated and naturally contaminated meat that postirradiation storage in the frozen state does not lead to the revival of irradiated salmonellas.The properties of Salmonella survivors deliberately produced in meat using conditions of irradiation designed to simulate a commercial process are studied after six recycling treatments through the process. There were no important changes in characteristics normally used for identification of Salmonella but radiation resistance was lowered. Survivors grown in situ in meat after irradiation showed an abnormally long lag phase, and removal of competitive microflora in meat by the radiation treatment can influence the growth of salmonellas.
考虑使用伽马辐射工艺消除冷冻肉中的沙门氏菌，特别提及对进口到英国并打算用作宠物肉的剔骨马肉和袋鼠肉的处理。对冷冻肉中几种血清型沙门氏菌产生的剂量/存活曲线的研究表明，0.6兆拉德的辐射剂量将使菌数减少至少10的5次方倍。已研究并考虑了诸如肉中辐照前生长情况以及辐照期间温度等因素对沙门氏菌抗辐射性的影响。同时还证明，无论是预接种肉还是自然污染肉，冷冻状态下的辐照后储存都不会导致辐照沙门氏菌复苏。对在模拟商业工艺的辐照条件下故意在肉中产生的沙门氏菌存活菌，经过该工艺六次循环处理后进行了特性研究。用于鉴定沙门氏菌的通常特性没有重要变化，但抗辐射性降低。辐照后在肉中原位生长的存活菌表现出异常长的迟缓期，并且通过辐射处理去除肉中的竞争性微生物群落会影响沙门氏菌的生长。
