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United States Department of Agriculture

Agricultural Research Service

Title: D-10 Values and Elimination of Foodborne Pathogens

Author
item SOMMERS, CHRISTOPHER

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: November 2, 2004
Publication Date: November 3, 2004
Citation: Sommers, C.H. 2004. D-10 values and elimination of foodborne pathogens. CIRMS 2004, November 3, 2004, Gaithersburg, Maryland. p.1.

Technical Abstract: Ionizing radiation is a safe and effective method for inactivating bacteria in raw meat and poultry, fruits and vegetables, and ready-to-eat foods. D-10 value is defined as the radiation dose needed to inactivate one log10 of a target microorganism, in kilogray(kGy). The radiation resistance of pathogenic bacteria varies between species, by isolate within the same species, and as a result of the food menstrum into which the bacteria is inoculated. Of the common vegetative foodborne pathogens, the order of radiation resistances, when inoculated into raw meat or poultry products is Salmonella spp.(~0.6 kGy) > Staphylococcus aureus (~0.5 kGy)> Listeria monocytogenes (~0.4 kGy) > Escherichia coli O157:H7 (~0.3 kGy)> Yersinia enterocolitica (~0.2 kGy)> Campylobacter spp. (<0.2 kGy). The radiation D-10 values, and the order of radiation resistances of the various foodborne pathogens, inoculated onto complex ready-to-eat food products such as beef and vegetarian cheeseburgers and frankfurters are similar to those obtained in raw meat and poultry products. However, the D-10 values of pathogens decrease 3-4 fold when inoculated onto leafy green vegetables such as iceberg, boston, green leaf and red leaf lettuce. Other factors that influence the D-10 values of foodborne pathogens include the use of food additives such as sodium diacetate and potassium lactate, high carbon dioxide modified atmospheres, and temperature during the irradiation process. The radiation resistances of foodborne pathogens, and the factors that influence the ability of ionizing radiation to inactivate them in various food products, will be discussed in detail as part of this presentation.

Last Modified: 9/29/2014
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