Radiosensitivities of bacterial isolates on minced chicken and poached chicken meal and their elimination following irradiation and chilled storage

The radiosensitivities of Escherichia coli and Staphylococcus aureus on poached chicken meal (PCM) and minced chicken substrate (MCS) were determined. Effect of irradiation (0, 1, 2 kGy) on total viable cells (TVC) of PCM components was determined under chilled (3-5 °C) storage (0, 9, 14, 21 days) and challenge testing of the bacterial isolates with irradiation (0, 2, 3 kGy) was also conducted on PCM under chilled storage (0,7, 14, 21, 28 days). Additionally, sensory evaluation of the PCM components was assessed with irradiation (0, 2, 3 kGy) during chilled storage (0, 7, 14, 21 days). D10 of E. coli on PCM and MCS were 0.18 and 0.25 kGy whiles those of S. aureus were 0.27 and 0.29 kGy, respectively. D10 values for PCME. coli. 2 kGy controlled TVC and extended the shelf life of meals to ⩾14 days but 3 kGy was required to eliminate E. coli and S. aureus. Sensory qualities of the meal were not affected by an irradiation dose of 3 kGy.