Control of Yersinia enterocolitica in raw pork and pork products by gamma-irradiation.

gamma-Radiation response of Y. enterocolitica 5692 and 152 was studied at 0 degrees C and at -40 degrees C in phosphate buffer (pH 7.00) as well as in 10% raw meat/salami homogenate. The strains investigated did not differ in their response and were found to be sensitive to gamma-radiation but exhibited a tailing phenomenon in the survival curve. The D10 in homogenate was 0.25 kGy at 0 degrees C. This response was not affected at -40 degrees C. Storage studies of packs, inoculated artificially with heavy inoculum of Y. enterocolitica (10(6) cfu/g) showed that while samples of salami and cooked ham could be decontaminated at doses of 4 and 3 kGy respectively; cells could not be eliminated from raw pork meat even at the higher dose of 6 kGy. The role of different treatments given prior to irradiation for revival of Y. enterocolitica after irradiation storage was studied. The dose of 1 kGy at -40 degrees C was efficient in eradicating low numbers (< 10(3)) of naturally occurring of Y. enterocolitica from raw pork meat without any revival during storage at refrigeration temperature.