Record Details
Gamma irradiation inactivation kinetics of medically important bacteria contaminating seafoods
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | Gamma irradiation inactivation kinetics of medically important bacteria contaminating seafoods |
| Names |
Quinn, Dorothy Jean
(creator) Anderson, Arthur W. (advisor) |
| Date Issued | 1966-07-08 (iso8601) |
| Note | Graduation date: 1967 |
| Abstract | Gamma irradiation inactivation kinetics were studied using fifteen organisms naturally contaminating seafoods. Survival curves for seven Salmonella, three Shigella, two Streptococcus species and a Staphylococcus, Escherichia and Proteus species were determined using Hartsell's broth and fresh oysters. Also, the Shigella species and one species of Streptococcus, Escherichia and Proteus were studied in sterile crabmeat. A "tailing effect" at high doses was noted with Salmonella choleraesuis, Salmonella paratyphi A, Salmonella Wichita, Salmonella typhosa, Salmonella paratyphi B and Streptococcus faecalis. A similar effect was observed with Shigella dysenteriae and Streptococcus faecalis irradiated in all three substrates, Shigella sonnei irradiated in crabmeat, Escherichia coli irradiated in Hartsell's broth and Proteus vulgaris in oysters. The organisms all demonstrated maximum resistance when irradiated in oysters with the exception of Shigella sonnei which was more resistant in crabmeat. The substrate offering the least protection was Hartsell's broth. |
| Genre | Thesis/Dissertation |
| Topic | Oysters -- Bacteriology |
| Identifier | http://hdl.handle.net/1957/47336 |
