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Fate of Listeria monocytogenes and Aeromonas hydrophila on Catfish Fillets Cooked in a Microwave Oven
Author(s) -
HUANG YAOWEN,
LEUNG CHEONGKIT,
HARRISON MARK A.,
GATES KEITH W.
Publication year - 1993
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.1365-2621.1993.tb04314.x
Subject(s) - catfish , aeromonas hydrophila , listeria monocytogenes , food science , chemistry , microwave oven , fish <actinopterygii> , listeria , microbiology and biotechnology , biology , bacteria , fishery , microwave , quantum mechanics , genetics , physics
Channel catfish fillets were inoculated with SJ lo 6 cell/cm 2 each of Listeria monocytogenes and Aeromonas hydrophila and cooked in a microwave oven to internal temperatures of 55, 60, and 70°C. The fillets were either left uncovered or covered with polyvinylidene chloride films during cooking. A. hydrophila populations were reduced to nondetectable levels on covered fillets cooked to 70 °C. At 60 °C, L. monocyrogenes populatoins were reduced by = 4 logs for covered and by 2 logs for uncovered fillets. Covering fillets increased lethality at each temperature; however, some pathogens could survive at < 60 °C.