TY - JOUR
T1 - Parameters Affecting Destruction of Salmonella spp. by Microwave Heating
AU - HEDDLESON, RONALD A.
AU - DOORES, STEPHANIE
AU - ANANTHESWARAN, RAMASWAMY C.
PY - 1994/3
Y1 - 1994/3
N2 - 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°.
AB - 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°.
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U2 - 10.1111/j.1365-2621.1994.tb06987.x
DO - 10.1111/j.1365-2621.1994.tb06987.x
M3 - Article
AN - SCOPUS:84985186351
SN - 0022-1147
VL - 59
SP - 447
EP - 451
JO - Journal of Food Science
JF - Journal of Food Science
IS - 2
ER -