Radiation resistance of Campylobacter jejuni in broth, ground beef, and ground turkey meat was determined using dose levels from 0 ‐ 200 Krad at −30 ± 10°C, at 0 ‐ 5°C, and at 30 ± 10°C. Irradiation at −30°C increased radiation resistance of cultures in ground meats; broth cultures were not greatly influenced by temperature. The effect of culture age on radiation resistance was also evaluated using cells in various physiological phases. Age did not have a pronounced effect on radiation resistance. The largest D 10 value for C. jejuni was 32 Krad, which was less than D 10 values commonly reported for salmonellae.
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Lambert et al. (1984) studied this question.
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