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Parameters Affecting Destruction of Salmonella spp. by Microwave Heating
Author(s) -
HEDDLESON RONALD A.,
DOORES STEPHANIE,
ANANTHESWARAN RAMASWAMY C.
Publication year - 1994
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.1365-2621.1994.tb06987.x
Subject(s) - salmonella , microwave heating , microwave , food science , biology , environmental science , chemistry , computer science , telecommunications , bacteria , genetics
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°.