Survival of heat-shocked Yersinia enterocolitica after irradiation in ground pork. Academic Article

abstract

• Earlier studies conducted in our laboratory showed that heat-shocked Yersinia enterocolitica (45 degrees C for 60 min) are more resistant to a subsequent beat treatment of 55 or 60 degrees C in ground pork than cells not previously heat-shocked. The increased thermotolerance was partly attributed to the production of stress proteins. The present study was performed to determine if the stress proteins produced by heating could also afford protection to the cells to irradiation. As part of the study, the effect of air versus vacuum packaging on survival of Yersinia to irradiation was also examined. Irradiating the inoculated pork at 1.0 kGy was sufficient to completely eliminate this pathogen. The irradiation D value for both heat-shocked and non-heat-shocked cells was statistically the same (0.15 kGy). Neither heat-shocking Yersinia nor packaging under vacuum resulted in increased resistance of this organism to irradiation. In addition, no effect was seen in virulence of the cells after these treatments, when compared with controls.

authors

• Murano, Elsa

published proceedings

• Int J Food Microbiol

author list (cited authors)

• Shenoy, K., Murano, E. A., & Olson, D. G.

citation count

• 12

complete list of authors

• Shenoy, K||Murano, EA||Olson, DG

publication date

• January 1998

publisher

• Elsevier  Publisher

published in

• International Journal of Food Microbiology  Journal

keywords

• Animals
• Food Irradiation
• Food Packaging
• Hot Temperature
• Meat
• Swine
• Yersinia Enterocolitica

Digital Object Identifier (DOI)

• 10.1016/s0168-1605(97)00114-1

start page

• 133

end page

• 137

volume

• 39

issue

• 1-2

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2Fs0168-1605%2897%2900114-1