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In this study, various food samples (n=73) artificially infected by food borne disease pathogens ( Escherichia coli, Staphylococcus aureus , Shigella flexneri and Salmonella enterica spp. paratyphi) were exposed to microwave radiation at different powers (P-00, P-20, P-40, P-60, P-80) and time periods (2 min, 4 min, 6 min, 8 min).The degree of inactivation was estimated by measuring the colony forming units formed in culture before and after exposure of samples to radiation. The data showed that microwave radiation produced a 1-2 log reduction when infected food samples were processed. Initial seeded bacterial numbers (>3.0 x 10 4 ) were reduced significantly (P 3.0 x 10 4 ). The study shows that microwave radiation reduces infective doses of bacteria but does not have any significant effect on their antibiotic susceptibility patterns.

Analysis of the Effects of Di-Electric Heating on Common Food Bacterial Pathogens: Evaluation Based on Antibiotic Susceptibility and Infective Doses