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 |
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| container_title | Journal of food science |
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| creator | HEDDLESON, RONALD A. DOORES, STEPHANIE ANANTHESWARAN, RAMASWAMY C. |
| description | 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°. |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb06987.x |
| format | Article |
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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°.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb06987.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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</subject><ispartof>Journal of food science, 1994-03, Vol.59 (2), p.447-451</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 1994</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4447-ecabf65ae31104111bfac35e345abdf724d54dfa092d6406c041d5f82fac6cc03</citedby><cites>FETCH-LOGICAL-c4447-ecabf65ae31104111bfac35e345abdf724d54dfa092d6406c041d5f82fac6cc03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1994.tb06987.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1994.tb06987.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4194395$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>HEDDLESON, RONALD A.</creatorcontrib><creatorcontrib>DOORES, STEPHANIE</creatorcontrib><creatorcontrib>ANANTHESWARAN, RAMASWAMY C.</creatorcontrib><title>Parameters Affecting Destruction of Salmonella spp. by Microwave Heating</title><title>Journal of food science</title><description>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°.</description><subject>Biological and medical sciences</subject><subject>Cooking</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. 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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°.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1994.tb06987.x</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1994-03, Vol.59 (2), p.447-451 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16738959 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | Parameters Affecting Destruction of Salmonella spp. by Microwave Heating |
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