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Effect of Temperature of Liquid Nitrogen on Radiation Resistance of Spores of Clostridium botulinum

机译：液氮温度对肉毒梭菌孢子辐射能力的影响

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An apparatus consisting of a Dewar flask and a relay system controlling the flow of liquid nitrogen permitted the irradiation of samples in tin cans or Pyrex tubes at temperatures ranging from 0 ± 1.5 C to -194 ± 2 C. An inoculated pack comprising 320 cans of ground beef containing 5 × 104 spores of Clostridium botulinum 33A per can (10 cans per radiation dose) was irradiated with Co60 at 0 and -196 C. Incubation was carried out at 30 C for 6 months. Approximately 0.9 Mrad more radiation was required to inactivate the spores at -196 C than at 0 C. Cans irradiated at -196 C showed partial spoilage at 3.6 Mrad and no spoilage at 3.9 Mrad; the corresponding spoilage-no spoilage doses at 0 C were 2.7 and 3.0, respectively. The majority of positive cans swelled in 2 to 14 days; occasional swelling occurred as late as 20 days. At progressively higher doses, swelling was delayed proportionally to the radiation dose received. The remaining nonswollen cans had no toxin after 6 months of storage, although occasional cans contained very low numbers of viable spores comprising on the average 0.1% of the original spore inoculum. The D10 values in phosphate buffer were 0.290 Mrad for 0 C and 0.396 Mrad for -196 C; in ground beef, the corresponding D10 values were 0.463 Mrad and 0.680 Mrad, respectively. These D10 values indicate that the lethal effect of γ rays decreased at -196 C as compared with 0 C by 13.5% in phosphate buffer, and by 47% in ground beef.
机译：由杜瓦瓶和控制液氮流量的中继系统组成的设备可以在0±1.5 C至-194±2 C的温度范围内对锡罐或派热克斯玻璃管中的样品进行辐照。接种包装包括320罐每罐含5×104的肉毒梭菌33A孢子的碎牛肉（每个辐射剂量10罐）在0和-196℃下用Co60照射。在30℃下孵育6个月。使-196 C灭活的孢子比在0 C灭活大约需要多0.9 Mrad的辐射。在-196 C辐照的罐子在3.6 Mrad时显示出部分腐败，而在3.9 Mrad时则没有腐败。在0℃下相应的变质-无变质剂量分别为2.7和3.0。大多数阳性罐头在2到14天内膨胀。偶有肿胀发生，直至20天。在逐渐增加剂量时，肿胀与所接受的放射剂量成比例地延迟。剩余的未溶胀的罐头在储存6个月后没有毒素，尽管偶尔的罐头中含有极低数量的存活孢子，平均占原始孢子接种量的0.1％。磷酸盐缓冲液中的D10值（对于0 C为0.290 Mrad，对于-196 C为0.396 Mrad）。在碎牛肉中，相应的D10值分别为0.463 Mrad和0.680 Mrad。这些D10值表明，在-196 C时，与0 C相比，γ射线的致死作用在磷酸盐缓冲液中降低了13.5％，在碎牛肉中降低了47％。

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