Growth of Salmonellae on Irradiated and Non‐Irradiated Seafoods

SUMMARY– Salmonella give grew competitively in crabmeat at 22°C but not at 11°, 8°, or 5°C. At 22°C the cells grew rapidly reaching high numbers in all samples; but decreased in numbers at all lower temperatures. On English sole tissue, S. heidelberg, S. typhimurium and S. derby all grew rapidly at temperatures as low as 8°C, from inocula as low as 10 1 cells/g and even in the presence of 10 to 100‐fold higher numbers of competing saprophytes. Ionizing radiation at relatively low levels, by reducing the numbers of competitive saprophytes, enhances the growth of salmonellae on fish fillets. No growth was obtained under any condition when the temperature was held below 6°C.