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Reduction of Salmonella SPP. and
Strains of Escherichia Coli O157:H7 by Gamma Radiation of Inoculated Sprouts
July 2000
Journal of Food Protection
Vol. 63, No. 7, pp. 871875
Kathleen T. Rajkowski, Donald W. Thayer
ABSTRACT
There have been several recent outbreaks of salmonellosis and infections with
Escherichia coli O157:H7 linked to the consumption of raw sprouts. Use of
ionizing radiation was investigated as a means to reduce or to totally
inactivate these pathogens, if present, on the sprouts. The radiation D
value, which is the amount of irradiation in kilograys for a 1-log reduction in
cell numbers, for these pathogens was established using a minimum of five doses
at 19 ± 1°C. Before inoculation, the sprouts were irradiated to 6 kGy to
remove the background microflora. The sprouts were inoculated either with
Salmonella spp. cocktails made with either meat or vegetable isolates or with E.
coli O157:H7 cocktails made with either meat or vegetable isolates. The
radiation D values for the Salmonella spp. cocktails on sprouts were 0.54 and
0.46 kGy, respectively, for the meat and vegetable isolates. The radiation D
values for the E. coli O157:H7 cocktails on sprouts were 0.34 and 0.30 kGy,
respectively, for the meat and vegetable isolates. Salmonella was not detected
by enrichment culture on sprouts grown from alfalfa seeds naturally contaminated
with Salmonella after the sprouts were irradiated to a dose of 0.5 kGy or
greater. Ionizing radiation is a process that can be used to reduce the
population of pathogens on sprouts.
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