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Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator,and Caiman Meat

Sterile meat was thawed rapidly (in about 5 min) by submerging the package in a
50°C water bath, inoculated with enough cells ( 10 ml/100g of meat) for a final
population of ca. 109 stationary- phase cells per g, and stomached for 90 s in
sterile no.400 polyethylene stomacher bags using a Stomacher® 400.

The results of this study indicate that treating bison, ostrich, alligator, and caiman
meats with ionizing radiation is an appropriate method to control contamination by
Salmonella spp. and S. aureus. Based on the average D values, and the minimum
dose currently approved for the irradiation of poultry (1.5 kGy), gamma irradiation
would eliminate 2.8 and 4.m g units of Salmonella spp. and S. aureus,
respectively.

food microbiology gamma irradiation bison ostrich alligator caiman meat salmonella staphylococcus aureus stomacher 400