TY - JOUR
T1 - Survival of Salmonella species heated by microwave energy in a liquid menstruum containing food components
AU - Heddleson, Ronald A.
AU - Doores, Stephanie
AU - Anantheswaran, Ramaswamy C.
AU - Kuhn, Gerald D.
AU - Mast, Morris G.
N1 - Publisher Copyright:
© Copyright International Association of Milk, Food and Environmental Sanitarians.
PY - 1991/8/1
Y1 - 1991/8/1
N2 - Common food constituents were examined to determine the protective influence they may exert on a mixture of Salmonella species heated by microwave energy. A model system was developed, wherein combinations of sucrose, sodium chloride, caseinate and corn oil, all at 1.0% (w/v) concentrations, were added to 0.3 mM phosphate buffer (pH 6.8), producing a total volume of 100 ml. Salmonella-inoculated solutions were heated for 47 sec in a 700 watt microwave oven. Temperatures at localized areas were monitored by fluorescent fiberoptic (fluoroptic) thermometry as the solutions heated, and by mercury thermometer after heating. The mean final temperature achieved for the various combinations of solutes was not significantly different and varied only by 4°C as measured by a mercury thermometer. However, solutions containing NaCl afforded the Salmonella spp. up to 170 times the protection of the phosphate buffer control. This protective effect occurred although the mean final temperature of NaCl-containing solutions would be as high as those solutions lacking salt. Fluoroptic thermometry temperature profiles revealed that surface temperatures were higher when NaCl was present in solution, due to decreased depth of penetration of the microwaves. This re-sulted in decreased temperatures at greater depths. Of the solutes evaluated, only NaCl appears to confer a significant protective effect.
AB - Common food constituents were examined to determine the protective influence they may exert on a mixture of Salmonella species heated by microwave energy. A model system was developed, wherein combinations of sucrose, sodium chloride, caseinate and corn oil, all at 1.0% (w/v) concentrations, were added to 0.3 mM phosphate buffer (pH 6.8), producing a total volume of 100 ml. Salmonella-inoculated solutions were heated for 47 sec in a 700 watt microwave oven. Temperatures at localized areas were monitored by fluorescent fiberoptic (fluoroptic) thermometry as the solutions heated, and by mercury thermometer after heating. The mean final temperature achieved for the various combinations of solutes was not significantly different and varied only by 4°C as measured by a mercury thermometer. However, solutions containing NaCl afforded the Salmonella spp. up to 170 times the protection of the phosphate buffer control. This protective effect occurred although the mean final temperature of NaCl-containing solutions would be as high as those solutions lacking salt. Fluoroptic thermometry temperature profiles revealed that surface temperatures were higher when NaCl was present in solution, due to decreased depth of penetration of the microwaves. This re-sulted in decreased temperatures at greater depths. Of the solutes evaluated, only NaCl appears to confer a significant protective effect.
UR - http://www.scopus.com/inward/record.url?scp=0001766045&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0001766045&partnerID=8YFLogxK
U2 - 10.4315/0362-028X-54.8.637
DO - 10.4315/0362-028X-54.8.637
M3 - Article
AN - SCOPUS:0001766045
SN - 0362-028X
VL - 54
SP - 637
EP - 642
JO - Journal of food protection
JF - Journal of food protection
IS - 8
ER -