Inactivation of Salmonella enteritidis on raw poultry using microwave heating

Brazilian Archives of Biology and Technology

Amanda B. Pucciarelli¹  Fernando O. Benassi¹ 

[1] ,Universidad Nacional de Misiones Facultad de Ciencias Exactas; Químicas y Naturales CIDeTPosadas Misiones ,Argentina

关键词: Microwave;    Salmonella enteritidis;    destruction;    chicken thighs;   

DOI  :  10.1590/S1516-89132005000800010

来源: SciELO

【 摘 要 】

The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present.

【 授权许可】

CC BY-NC   
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