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Internal End Temperature and Survival of Bacteria on Meats With and Without a Polyvinylidene Chloride Wrap During Microwave Cooking
Author(s) -
SAWYER C. A.,
BIGLARI S. D.,
THOMPSON S. S.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13260.x
Subject(s) - bacteria , food science , microwave , staphylococcus aureus , salmonella , chemistry , inoculation , microbiology and biotechnology , biology , horticulture , genetics , physics , quantum mechanics
The effect of a polyvinylidene chloride wrap on range of internal end temperature and on survival of bacteria in foods microwave processed (2450 MHz; 630 ± 50W) was investigated. Microbiological counts of wrapped‐vented and unwrapped foods were made before and after microwave processing for: Staphylococcus aureus surface inoculated onto chicken drumsticks and ham slices, Salmonella senftenberg surface inoculated onto ham and pork slices and aerobic bacteria of experimental products, Although wrapping did not have a statistically significant effect on internal end temperature or on counts of bacteria per gram of products tested, wrapping products generally provided a slight improvement in microbial quality when mean counts were considered.