1980
DOI: 10.1128/aem.40.3.480-485.1980
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Factors affecting inactivation of Moraxella-Acinetobacter cells in an irradiation process

Abstract: The effect of various stages of the irradiation processing of beef on the injury and inactivation of radiation-resistant Moraxella-Acinetobactor cells was studied. Moraxella-Acinetobacter cells were more resistant to heat inactivation and injury when heated in meat with salts (0.75% NaCl and 0.375% sodium tripolyphosphate) then in meat without salts. These salts had no effect on radiation resistance. Both radiation- and heat-injured cells were unable to form colonies at 30 degrees C in plate count agar contain… Show more

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Cited by 13 publications
(3 citation statements)
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“…However, the strain PRwf-1 that accounts for 25% of the housefly microbiome (Fig. 3 ), shows physiological adaptation to survival in warmer temperatures and has been previously associated with food spoilage 27 .…”
Section: Resultsmentioning
confidence: 98%
“…However, the strain PRwf-1 that accounts for 25% of the housefly microbiome (Fig. 3 ), shows physiological adaptation to survival in warmer temperatures and has been previously associated with food spoilage 27 .…”
Section: Resultsmentioning
confidence: 98%
“…Acinetobacter spp. flourish at a wide range of temperatures including refrigeration, as well as low pH and dry conditions, and resist disinfection and irradiation ( Firstenberg-Eden et al, 1980a , b ; Rathinavelu et al, 2003 ). The specific species A. baumannii , A. indicus , A. lwoffii , and A. towneri were found in all components when samples from the different management styles were combined.…”
Section: Discussionmentioning
confidence: 99%
“…Acinetobacter spp., such as A. baumannii and A. lwoffii are non-fastidious and can rely on a single energy source from different substrates (Rathinavelu et al, 2003 ). They are resistant to radiation (Firstenberg-Eden et al, 1980b ) and several disinfectants and can survive in a wide range of temperatures (Firstenberg-Eden et al, 1980a ) and even in low pH. These features might explain why Acinetobacter spp.…”
Section: Discussionmentioning
confidence: 99%