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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #325172
Title: Radiation resistance of non-0157:H7 Shiga Toxin-Producing Escherichia coli suspended in refrigerated catfish fillet meat

Author
item KHOSRAVI, PARVANEH - Mississippi State University
item SILVA, JUAN - Mississippi State University
item Sommers, Christopher
item Sheen, Shiowshuh - Allen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/18/2016
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Ionization (gamma) irradiation is a sustainable and important non-thermal treatment that has been very effective in controlling microorganisms and improving the safety and shelf life of foods. In the design of the food irradiation process, the knowledge of the radiation resistance of the target organism in a specific food commodity is required. Research was conducted to determine if acid adaptation of non-0157 STECs provides resistance to gamma irradiation. In this study the radiation D10 values of non-O157H7 STEC serovars O26:H11, O45:H2, O103:H2, O111:NM, O121:H19, and O145:RM grown under conditions to induce acid tolerance, and then suspended in catfish fillet meat, was determined. The inoculated catfish meat was irradiated at low dose of 0.072 kGy/min at refrigeration (4 degrees C) temperature. The D10 values, the radiation dose needed to inactivate 1 log of pathogen, of the non-O157:H7 STECs grown under conditions of neutral pH (TSB: tryptic soy broth with no added glucose) ranged from 0.183 to 0.294 kGy. The D10 values for 5 of the 6 the non-O157 STECs serovars were significantly lower (0.138 – 0.226 kGy) when grown in TSB supplemented with 3% glucose to induce acid tolerance, as opposed to neutral pH, indicating less resistance to gamma irradiation. The result obtained will assist seafood industry in designing acceptance limits on critical control points that ensure safety in eliminating the possible presence of any food borne STEC pathogens.