Survival and growth of naturally occurring or inoculated bacteria were studied in refrigerated (5°C), vacuum‐packaged ground pork irradiated at 100 krad (1kGy). Numbers of naturally occurring mesophiles, psycbrotrophs and anaerobes or facultative anaerobes were reduced (P<0.01) by irradiation, whereas lactic acid bacteria were least affected. Partial bacterial recovery during subsequent storage at 5°C suggested sublethal bacterial injury due to irradiation. Irradiation prolonged shelf‐life 2.5–3.5 days (30–44%) in uninoculated and 1.0–1.5 days in inoculated (10 5 CFU/g) meat. Added sodium acid pyrophosphate (SAPP) (0.4%) contributed two additional days to inoculated, irradiated pork shelf‐life but had no effect on the naturally occurring micrbflora. Lipid oxidation did not increase (P>0.05) due to irradiation and was unaffected by phosphates.
No takes yet. Share an insight, caveat, or question.
Ehioba et al. (1987) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: