Irradiation Treatment of Wiener Sausage with Gamma-ray

Abstract

For the purpose of extending shelf-life of wiener sausage, effect of gamma-ray irradiation on the microorganisms, which cause slime or putrefaction, was investigated in the products of various contamination degrees. By irradiation of 0.5 Mrad, microbial count in all the products examined was reduced to less than 10³/g, and the products were stored without occurrence of slime or putrefaction for longer period than the unirradiated ones. Such effect of extending shelf-life was especially remarkable on the storage at 2-10°C. Of nineteen strains of bacteria, which are often found on meat products, Flavobacterium S-1, Achromobacter lacticum, Bacillus subtilis, and Paracolobacterium aerogeroides survived after treatment with 0.5 Mrad on their culture.