Radiation sensitivity of Acinetobacter spp. and their redicidation for preservation of meat at low temperature

In recent years, interest has been growing to preserve food including meat applying gamma radiationrecommended by International Atomic Energy Agency to extend the shelf-life of meat retaining theorganoleptic conditions as it is. In view of this point the present study aims to check the sensitivity ofAcinetobacter spp. isolated from meat to gamma radiations. Seven species of Acinetobacter viz. A.lwoffii M1; A. baumannii M8; A. calcoaceticus M19; A. junii M20; A. johnsonnii M23; A.haemolyticus M27 and A. radioresistens M25 isolated from meat were exposed to gamma radiation atthe dose level of 0.1 to 10 KGy. The D10 value of Acinetobacter was found highest 1.25 KGy in A.radioresistens M25, which was 4 to 8 times higher than other genospecies of Acinetobacter.Acinetobacter radioresistens M25 contains one plasmid of 45 Kb. The radicidation dose of 4 KGygamma radiations was found to be sufficient to eliminate the natural contamination of meat andcontamination by Acinetobacter. To eliminate radiation resistant Acinetobacter contamination a doseof 4 to 5 KGy was required. Development of the radicidation process for preservation of meat toeliminate Acinetobacter as contaminants at low temperature is one of the new and interestingphenomena. Attempts of finding the appropriate radicidation dose for preservation of meat at lowtemperature will open up new avenues for commercial preservation of meat.