GAMMA IRRADIATION OF SALMONELLA SPECIES IN FROZEN WHOLE EGG

Abstract

A definite variation in sensitivity to gamma radiation was found among 18 Salmonella species commonly occurring in frozen whole egg. The dose levels required for a 107-fold reduction of these species ranged from 0.36 Mrad to 0.54 Mrad. Variation in sensitivity to radiation was also detected with three cultures of S. pullorum which appeared similar except in origin. Variation in sensitivity within all species of Salmonella studied apparently indicates that no one species can be considered most resistant. These studies reveal that a level of 0.54 Mrad of gamma radiation would reduce the salmonellae to a safe level in frozen egg. As a result, the product treated by the above method could be commercially acceptable and present no public health problem with respect to salmonellae.