RESUMEN
Among food-borne pathogens, Listeria monocytogenes is more radiation resistant than gram-negative bacteria of the genera Salmonella and Vibrio . This study was designed to determine if initial cell concentration and/or temperature at the time of irradiation influences the radiosensitivity of L. monocytogenes . Concentrations of 103, 106, and 109 CFU (colony-forming units)/ml of L. monocytogenes Scott A were suspended in tryptic soy broth and exposed to 0 to 5 kGy of gamma radiation (1.25 MeV) at 20, 4, and -80°C. Survivors were enumerated and irradiation D-values were calculated using regression analysis and total-dose methods. A 103 CFU/ml population was destroyed with a <2 kGy dose. The irradiation D-value of 0.43 kGy when calculated by regression analysis for frozen (-80°C) cultures of 106 CFU/ml was significantly lower (P < 0.05) than those (0.58 and 0.62 kGy) at 20° and 4°C, respectively. However, the -80°C D-value was not significantly different (0.61 kGy) when calculated by the total dose required to eliminate all recovery. At 109 CFU/ml, a D-value (calculated by both methods) of 0.42 kGy was obtained at both 4° and -80°C, which was significantly lower (P < 0.05) than 0.50 kGy for 20°C suspensions. The temperature of irradiation only influenced the radiosensitivity of L. monocytogenes at 109 CFU/ml.
RESUMEN
The D-values of Vibrio cholerae were determined in peptone water and in crab meat homogenate. In peptone water, the D-values in minutes were 1.70 at 49°C, 1.04 at 54°C, 0.63 at 60°C and 0.36 at 63°C. In crab meat homogenate, the D-values in minutes were 8.15 at 49°C, 5.02 at 54°C, 2.65 at 60°C, 1.60 at 66°C and 0.30 at 71°C. Whole crabs injected with 106 V. cholerae were cooked by boiling or steaming. No V. cholerae was recovered from crabs cooked in boiling water (100°C) for 15 min or in steam (100, 115.6 or 121.1°C) for 10 min when V. cholerae was injected into the crab's dorsal swim fin muscle. The rate of heat penetration during cooking of crabs was also determined.
