Combined effects on heat and radiation in food sterilization.

Ionizing radiations are not presently used for sterilizing foods because undesirable flavor changes and other adverse effects often result at the required dosage levels. Morgani and Reed (1954) have showin that preliminary exposure to such radiations lowers the resistance of some bacterial spores to the lethal action of subsequent heat treatment. However, no work has been presented to indicate the effects of consecutive heat and radiation treatments oin the spores of Clostridium botulinum. Because these spores are of critical importance in food sterilization, the present study has been directed towards determining the effect of preirradiation oIn the heat resistance of C. botulinum spores, as well as the subsequent irradiation resistance of these spores after heat shocking.