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EFFECT OF MICROWAVE HEATING ON SURVIVAL OF SALMONELLA TYPHIMURIUM IN ARTIFICIALLY CONTAMINATED READY‐TO‐EAT FOODS
Author(s) -
TASSINARI ADRIANA DOS REIS,
LANDGRAF MARIZA
Publication year - 1997
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.1745-4565.1997.tb00191.x
Subject(s) - microwave oven , salmonella , food science , microwave , contamination , microwave heating , chemistry , environmental science , biology , bacteria , physics , ecology , quantum mechanics , genetics
This research evaluated the destruction of Salmonella typhimurium during reheating of foods in two different types of microwave ovens: a conventional 750W oven and 700W oven with preset controls. The heating times in the conventional microwave oven were established as 50 s for baby food and 75 s for mashed potatoes as well as for the beef stroganoff samples, while for the preset oven those periods of time were determined by a built‐in temperature sensor. The percentage of food samples positive for S. typhimurium in conventional microwave was 47.8% while in microwave with preset controls it was 93.3%. Our results suggest that reheating contaminated foods in microwave ovens may, therefore, not be sufficient to destroy S. thyphimurium in order to assure food safety .