Parameters Affecting Destruction of Salmonella spp. by Microwave Heating

RONALD A. HEDDLESON, STEPHANIE DOORES, RAMASWAMY C. ANANTHESWARAN

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Abstract

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°.

Original languageEnglish (US)
Pages (from-to)447-451
Number of pages5
JournalJournal of Food Science
Volume59
Issue number2
DOIs
Publication statusPublished - Mar 1994

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All Science Journal Classification (ASJC) codes

  • Food Science

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