Study of the Intermediate Type of Moraxella and Acinetobacter Occurring in Radurized Vienna Sausages

A study of the microflora of radurized Vienna sausages which did not contain preservatives revealed gram-negative diplococci and paired short rods. These radio-resistant isolates were the main residual flora in radurized viennas. The cultures were aerobic, oxidase positive and non-motile, and sugars were oxidized or not attacked at all. The population at the low temperature incubation from 0 to 10°C was abundant and these isolates may be psychrophilic bacteria. The cultures are also capable of growing in media supplemented with 7.5% sodium chloride. The present study has demonstrated that all of these organisms should be tentatively classified as an Intermediate type of Moraxella and Acinetobacter.D10 values of typical isolates ranged from 44 to 54 krad when irradiated in 0.067 m phosphate buffer, pH 7.0, and were about 4 times larger than that of Acinetobacter calcoaceticus.