Variations in the microbial log reduction curves of irradiated cod fillets, shrimp, and their respective homogenates

• Published in: Applied and Environmental Microbiology
• Main Authors: Green, J H, Kaylor, J D
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Society for Microbiology 1977
• Subjects: Ecology; Applied Microbiology and Biotechnology; Food Science; Biotechnology; Gadus morhua
• Online Access: http://dx.doi.org/10.1128/aem.33.2.323-327.1977; https://journals.asm.org/doi/pdf/10.1128/aem.33.2.323-327.1977

When cod (Gadus morhua morhua) and headless white shrimp (Penaeus setiferus) were gamma irradiated with a series of low-ionizing radiation doses, a "shoulder(s)" was observed in the graph (log microbial counts versus dose) in the approximate range of 25 to 75 krads. When the microbiological survivors were differentiated into total counts, proteolytic and pseudomonad-type bacteria, it was observed that the pseudomonad-type bacteria were rapidly destroyed by 25 krads and that proteolytic bacteria were destroyed at a faster rate than the rest of the microorganisms. When cod fillets and shrimp were compared with their respective homogenates and irradiated at doses of 0, 10, 20, 30, 40, 50, 60, 80, 100, 150, 200, and 300 krads, the homogenates did not exhibit the characteristic shoulders. A further experiment was designed to test surface versus uniform dispersion of microorganisms on/in gelatin disks subjects to low doses of irradiation. Differences were found that may explain the observed differences between solid food materials such as fish fillets and shrimp and their homogenates.