On the Treatment of Wiener Sausage with γ-Ray

概要

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Pasteurized effect of γ-ray on wiener sausage, which is much consumed in Japan, was investigated to extend its shelflife. 1. Two strains of Staphylococcus and one strain of Diplococcus were irradiated with 0.5 Mrad dose. Only Diplococcuswas not killed, but it did not increased during storage for 24 hours at 5-8°C after irradiation. 2. The Staphylococcus contaminated with each kind of germs above mentioned on the surface of wiener sausage, were not destroyed, even though they were irradiated with the same dose. The radiosensitivity of Staphylococcus may be different from various cultures. 3. It was recognized that the terms of shelf-life of the irradiated wieners were extended about three times longer than that of unirradiated one. 4. Nineteen strains of bacteria, isolated from meat products, were cultured in liquid medium and irradiated. Four strains of them were not destroyed with irradiation of 0.5 Mrad dose, whereas the other bacteria were killed completely.But they did not grow under the low-temperature, so that they will not bedetectable in wieners hold at 5-8°C after irradiation.
日本食品照射研究協議会の論文