Greenberg R A, Bladel B O, Zingelmann W J
Appl Microbiol. 1965 Sep;13(5):743-8. doi: 10.1128/am.13.5.743-748.1965.
Cans of chopped ham, inoculated with spores of Clostridium botulinum strains 33A and 41B at levels of 2,500 and 250 per gram, were subjected to an enzyme-inactivating heat treatment and irradiation with 0.5, 1.5, 2.5, or 3.5 Mrad of Co(60). A portion of the pack was not irradiated, and received a commercial thermal process (F(0) = 0.2). Viable spores were enumerated after treatment and after 6 months of incubation at 30 to 37.7 C. Toxic spoilage occurred at 0 and 0.5, but not at 1.5, 2.5, or 3.5 Mrad. More spoilage and toxin formation occurred in the product irradiated at 0.5 Mrad than in identical product receiving no radiation treatment. Confirmed botulinal spores were isolated from all of the radiation variables of 2,500 per gram-inoculated product and from all but the 3.5 Mrad low-inoculum cans. However, neither growth nor toxin was observed in unspoiled product. The "injury" phenomenon previously described in thermally processed cured meats (survival of botulinal spores without capacity for multiplication or toxigenesis) apparently occurs also in irradiated cured meats.
将每克含有2500个和250个肉毒梭菌33A和41B菌株孢子的碎火腿罐头，进行酶灭活热处理，并分别用0.5、1.5、2.5或3.5兆拉德的钴60进行辐照。其中一部分包装未进行辐照，而是接受了商业热加工处理（F(0)=0.2）。处理后以及在30至37.7摄氏度下培养6个月后，对存活孢子进行计数。在0和0.5兆拉德辐照剂量下出现了有毒变质，但在1.5、2.5或3.5兆拉德辐照剂量下未出现。与未接受辐照处理的相同产品相比，接受0.5兆拉德辐照的产品出现了更多的变质和毒素形成。在每克接种2500个孢子的产品的所有辐照变量组中，以及除3.5兆拉德低接种量罐头外的所有罐头中，均分离出了经确认的肉毒梭菌孢子。然而，在未变质的产品中未观察到生长或毒素产生。先前在热加工腌肉中描述的“损伤”现象（肉毒梭菌孢子存活但无繁殖或产毒能力）显然在辐照腌肉中也会出现。
