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The influence of temperature and water availability on the shape of the sigmoidal radiation inactivation curves of highly resistant bacteria was determined. The resistance of Micrococcus radiodurans and Moraxella sp. to gamma radiation was much higher in ground beef at subfreezing temperatures (‐30 + 10°C) than at ambient temperatures (20‐37°C). Irradiation in the frozen state lengthened the shoulder (phase of resistance prior to simple exponential death rate) of the inactivation curve. An even greater extension of the shoulder and protective effect resulted after lyophilization of Moraxella sp. Radiation sensitivity in the dry state was not temperature dependent. Lyophilized samples that had subsequently absorbed water exhibited greater sensitivity to radiation with a shorter shoulder on the inactivation curve. These results indicated that the effectiveness of irradiation in inactivating radiation‐resistant bacteria in foods is highly dependent on the microenvironment.
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Bruns et al. (1979) studied this question.
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