Parameters Affecting Destruction of Salmonella spp. by Microwave Heating

Parameters Affecting Destruction of Salmonella spp. by Microwave Heating

ABSTRACT The relationship between time of heating, temperatures achieved during heating, and consequent destruction of Salmonella spp. was examined with four microwave ovens designed for home use. Power level (output), post‐heating holding time, heating medium volume, container shape, and covering o...

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Veröffentlicht in:Journal of food science 1994-03, Vol.59 (2), p.447-451
Hauptverfasser: HEDDLESON, RONALD A., DOORES, STEPHANIE, ANANTHESWARAN, RAMASWAMY C.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cooking
Food engineering
Food industries
Food science
Fundamental and applied biological sciences. Psychology
General aspects
heat
microwave
Microwaves
milk
pasteurization
Salmonella
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Zusammenfassung:ABSTRACT The relationship between time of heating, temperatures achieved during heating, and consequent destruction of Salmonella spp. was examined with four microwave ovens designed for home use. Power level (output), post‐heating holding time, heating medium volume, container shape, and covering of containers were investigated. Post‐heating holding times of two or more minutes increased (P = 0.05) bacterial destruction, while significantly less destruction was observed in ovens of lower (e.g., 450 W) wattage. Heating medium volume, container shape, and covering containers did not significantly alter destruction of salmonellae heated to 60°.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb06987.x