Share

MICROWAVE INACTIVATION OF BACTERIAL PATHOGENS IN VARIOUS CONTROLLED FROZEN FOOD COMPOSITIONS AND IN A COMMERCIALLY AVAILABLE FROZEN FOOD PRODUCT.

Author(s) : SPITE G. T.

Type of article: Article

Summary

AN ASSESSMENT WAS MADE OF THE INACTIVATION OF PATHOGENIC BACTERIA BY MICROWAVE ENERGY IN FROZEN FOODS USING VARIOUS TIME-TEMPERATURE CONFIGURATIONS, CONTROLLED CARBOHYDRATE, LIPID, PROTEIN, MOISTURE, OR FOOD MASS LEVELS, AND ON A COMMERCIALLY PREPARED PRODUCT. SPECIES OF BACTERIA WERE SEPARATELY INOCULATED INTO MASHED POTATOES. AFTER FREEZING, THE FOOD WAS COOKED BY MICROWAVE OVEN FOR 3 TO 9 MIN, DEPENDING ON TEST CONDITIONS. SAMPLES WERE WITHDRAWN FOR PATHOGENS AND VERTICAL FOOD CORE TEMPERATURES RECORDED. SURVIVAL PERCENTAGES WERE CALCULATED AND AVERAGED. SPOREFORMING ORGANISMS WERE GENERALLY LESS SUSCEPTIBLE UNDER ALL TEST CONDITIONS.

Details

  • Original title: MICROWAVE INACTIVATION OF BACTERIAL PATHOGENS IN VARIOUS CONTROLLED FROZEN FOOD COMPOSITIONS AND IN A COMMERCIALLY AVAILABLE FROZEN FOOD PRODUCT.
  • Record ID : 1985-0670
  • Languages: English
  • Source: Journal of Food Protection - vol. 47 - n. 6
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing