Effect of irradiation temperature in the range--196 to 95C on the resistance of spores of Clostridium botulinum 33A in cooked beef.

Abstract

Cans of ground cooked beef, inoculated with 106 or 108 spores per can of Clostridium botulinum 33A, were irradiated with 60Co gamma rays at a series of 14 temperatures ranging from −196 to 95C. The higher inoculum level required higher sterilizing doses. The D values, computed on the basis of recoverable C. botulinum, were independent of the inoculum level, and showed that spore resistance progressively decreased with increasing temperature. A statistical analysis of these data disclosed that the change in D values from −196 to 65C followed equally well a quadratic, exponential, or linear best-fit plot; above 65C radiation death was much more rapid. An equation was derived from the linear plot to predict D values for any desired temperature between −196 and 65C. Calculations of Ea and Q10 values, based on the linear curve, indicated a very small thermodynamic effect on radiation kill. An Arrhenius analysis of the temperature effect suggested that there was no simple physicochemical mechanism occurring in the inoculated beef pack which might explain the change in spore kill as a function of temperature. Theoretical commercial radiation processes for beef, based on the 12D concept and strain 33A spores, are presented for several easily controlled irradiation temperatures.