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SURVIVAL OF SALMONELLA TYPHIMURIUM IN ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE, AND A CONVENTIONAL ELECTRIC OVEN
Author(s) -
SCHNEPF MARILYNN,
BARBEAU WILLIAM E.
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00524.x
Subject(s) - tetrathionate , microwave oven , serial dilution , microwave , salmonella , food science , agar , inoculation , chemistry , brilliant green , roasting , biology , bacteria , horticulture , medicine , genetics , alternative medicine , organic chemistry , pathology , quantum mechanics , physics
Fresh whole roasting chickens were inoculated with Salmonella typhimurium and cooked either in a microwave, convection microwave, or conventional electric oven to an internal temperature of 74°C, 77°C, 79°C, or 85°C. Cooked chickens were tested for the presence of viable Salmonella organisms using an Enzyme Linked Immunosorbent Assay (ELISA). No chicken (0/12) cooked to ± 79°C in the convection microwave or conventional oven tested positive for Salmonella. Two out of three chickens cooked to 79°C and all three chickens cooked to 85°C in the microwave tested Salmonella positive. Tetrathionate broth dilutions from all 11 microwave cooked chickens produced isolated colonies on Brilliant Green Agar. No growth was observed on Brilliant Green Agar plates inoculated with tetrathionate broth dilutions from chickens cooked to an internal temperature of 79°C or 85°C in the conventional oven or to 85°C in the convection microwave.