The use of low temperatures and radiation to destroy Enterobacteriaceae and Salmonellae in broiler carcasses

Experiments were carried out to determine the effect of a radiation dose of 2.5 kGy (250 krad) on the Enterobacteriaceae and Salmonellae contamination of broiler carcasses when applied at two radiation temperatures (+5°C and -18°C). After the treatments the carcasses were stored for 4 months at -18°C. The storage period proved to have a considerably lethal effect on Enterobacteriaceae and Salmonellae. Salmonellae could be detected in the starting samples material as well as in the carcasses after 1 month of storage at -18°C. After a 1 month storage period no Salmonella was found in one of the two groups of low temperature and radiation-treated carcasses.