AimsTo investigate the effect of gamma radiation and high energy electron beam doses on the inactivation of antibiotic-susceptible and antibiotic-resistant Listeria monocytogenes strains inoculated on the surface of raw salmon fillets stored at different temperature (-20, 4 and 25 degrees C). Methods and ResultsThe population of bacteria strains resistance to penicillin, ampicillin, meropenem, erythromycin and trimethoprim-sulfamethoxazole was generated. When using gamma irradiation, the theoretical lethal dose ranged from 144 to 568kGy and for electron beam the values ranged from 299 to 683kGy. The theoretical lethal dose for both radiation methods was higher for antibiotic-resistant strains. Gamma radiation proved to be a more effective method for extending salmon fillet shelf-life. The evaluation of pulsed-field gel electrophoresis electrophoregram revealed that the repair of radiation-caused DNA damage occurred faster in antibiotic-resistant L. monocytogenes strains. The number of live L. monocytogenes cells, 40h after irradiation, also was higher in antibiotic-resistant strain suspension. ConclusionsThe present study showed that gamma radiation was more effective in the elimination of the tested micro-organisms and food preservation, than a high energy electron beam. The antibiotic-resistant L. monocytogenes strains were more resistant to both radiation methods. Significance and Impact of the StudyThere are a lot of research on the effect of radiation on the number of bacteria in food products. However, there is almost no information about the effect of strain properties, such as drug susceptibility, virulence, etc., on their resistance to ionizing radiation. An increasing number of drug resistant bacterial strains isolated from food, encourages to take up this research subject.