Installation and Operation of Ten-Kilocurie Cobalt-60 Gamma-Radiation Source

Nehemias, John V.; Brownell, L.E.; Meinke, W. Wayne; Coleman, E.

doi:10.1119/1.1933627

Cited by 9 publications

(3 citation statements)

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“…Radiation equipment and calibration data used in this study were described by Nehemias et al (1954), and Lewis et al (1954) respectively. For routine purposes, the dosage of gamma radiation was calculated as a function of can position in the radiation field.…”

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confidence: 99%

Gamma Ray Sterilization of Canned Meat Previously Inoculated with Anaerobic Bacterial Spores1

Kempe¹,

Graikoski²,

Gillies³

1954

Applied Microbiology

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Before gamma irradiation can be evaluated as a technique for preserving food in tin cans, it is necessary that the amount of radiation required for sterilization be known. Although information is available concerning the sensitivity of bacterial spores in buffers (Proctor and Goldblith, 1951; Lawrence et al., 1953), such conditions are quite different from those existing in tin cans. It therefore seemed desirable to study the effectiveness of gamma radiation for killing the spores of anaerobic, food-spoilage bacteria that were inoculated into meat packed in No. 2 tin cans; data presented here correlate the quantity of gamma radiation from cobalt-60 required to produce sterility with the numbers of such spores present in the meat. MATERIALS AND METHODS Three anaerobic, spore-forming bacteria were used in this study. Putrefactive anaerobe no. 3679 came from the National Canner's Association Research Laboratory, while Clostridium botulinum, strains 62A and 213B, were furnished by the Hooper Foundation for Medical Research at the University of California. Spore suspensions were prepared according to procedures described by Reed et al. (1951); putrefactive anaerobe no. 3679 was grown in pork infusion broth, but Difco bacto-casitone was substituted for casein digest in the medium, specified by these workers, for clostridia. Stock spore suspensions were suspended in sterile distilled water and stored at 4 C. Samples of these suspensions were tested for heat resistance by C. W. Bohrer of the National Canner's Association

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confidence: 99%

Gamma Ray Sterilization of Canned Meat Previously Inoculated with Anaerobic Bacterial Spores1

Kempe¹,

Graikoski²,

Gillies³

1954

Applied Microbiology

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“…As the rays of only a narrow energy range will induce activity in one of the specific elements, the probability of excitation is very small. N ehemis and associates (4) reported that in samples of food exposed for 2 weeks at 220,000 rep * per hour, the * Roentgen equivalent, physical-a quantity of radiation which produces a specified amount of ionization in tissue. ism concentration were not studied.…”

Section: Discussionmentioning

confidence: 99%

Destruction of Microorganisms in Water, Sewage, and Sewage Sludge by Ionizing Radiations

Lowe¹,

Lacy²,

Surkiewicz³

et al. 1956

Journal AWWA

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“…(1, 21), and peaches (2,8,14), and delayed ripening in pears (19) and tomatoes (9). The use of such "pasteurizing dosages" is considered to loe one of the promising applications of ionizing radiations for food preservation.…”

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confidence: 99%

Radiation Processing of Foods, Some Effects of Gamma Radiation on Keeping Quality of Apples

Massey¹,

Parsons²,

Smock³

1964

J. Agric. Food Chem.

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Storage studies of applies treated with gamma radiation were conducted. The principal immediate effect was a softening by radiation dosages in excess of 10 kilorads, and a transient stimulation of respiratory oxygen consumption. Sauce was prepared from treated apples and evaluated as to quality. The principal effect of irradiation was a loss of "grain," which resulted in no significant change in acceptability or preference of the product. In storage, irradiated fruit softened at a much slower rate than did nonirradiated fruit. Despite the initial softening, the combined effect was fruit firmer than normal. Softening was positively correlated with changes in pectin content. Irradiation produced a marked reduction in the incidence of storage scald, and evidence of reduction in true brown core was suggested. Some slight indication of induced injury to the skin of one picking of one variety was found, and some impairment of flavor was described at high dosages in another variety.

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Installation and Operation of Ten-Kilocurie Cobalt-60 Gamma-Radiation Source

Cited by 9 publications

References 0 publications

Gamma Ray Sterilization of Canned Meat Previously Inoculated with Anaerobic Bacterial Spores1

Gamma Ray Sterilization of Canned Meat Previously Inoculated with Anaerobic Bacterial Spores1

Destruction of Microorganisms in Water, Sewage, and Sewage Sludge by Ionizing Radiations

Radiation Processing of Foods, Some Effects of Gamma Radiation on Keeping Quality of Apples

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