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An alginate bead technique for determining the safety of microwave cooking
Author(s) -
Holyoak Caroline D.,
TANSEY F. S.,
Cole M. B.
Publication year - 1993
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1993.tb00343.x
Subject(s) - bead , microwave , microwave heating , sodium alginate , chromatography , microwave oven , chemistry , materials science , food science , biological system , biology , composite material , computer science , organic chemistry , telecommunications , sodium
A simple method for determining the microbiological safety of microwave cooking is described. It involves the use of a micro‐organism with known heat sensitivity immobilized in alginate beads which can be placed throughout a food prior to microwaving. The reduction in numbers of viable organisms is related not only to the temperature the bead has been exposed to but also to the duration of heating. The method is capable of achieving multi‐point measurements of the effects of lethal temperatures during microwave cooking.