The effect of short-time microwave exposures on Escherichia coli O157 : H7 inoculated onto chicken meat portions and whole chickens (Journal article)
Apostolou I/ Papadopoulou, C./ Levidiotou, S./ Ioannides, K.
Small portions of fresh chicken breasts weighting 20 g each and fresh whole chickens, weighting on average 13 10 g each, were inoculated with Escherichia coli O157:H7 ( 10(5)-10(6) cfu/g) and cooked, using two different domestic microwave ovens at full power. The chicken portions were heated for 5, 10, 15, 20, :25, 30, and 35 s and the whole chickens for 22 min. Following exposures, viable counts and temperature measurements were performed. Although the chicken breast portions looked well-cooked after 30 s of MW heating at a mean end-point surface temperature of 69.8 degrees C, a mean concentration of 83 cfu/g E. coli O157:H7 cells was recovered. Elimination of E. coli O157:H7 cells occurred only after 35 s of MW exposure at 73.7 degrees C. When whole chickens were thoroughly cooked by MW heating, the final subsurface temperatures, measured in the thighs and wings, ranged from 60.2 degrees C to 92 degrees C and viable cells of E. coli O157:H7 were recovered from all samples of whole chicken. The results indicate that short time exposures of chicken portions to microwave heating (to not eliminate E. coli O157:H7. (c) 2004 Elsevier B.V. All rights reserved.
|Institution and School/Department of submitter:||Πανεπιστήμιο Ιωαννίνων. Σχολή Επιστημών και Τεχνολογιών. Τμήμα Βιολογικών Εφαρμογών και Τεχνολογιών|
|Keywords:||escherichia coli o157 : h7,microwaves,chicken,salmonella-typhimurium,listeria-monocytogenes,survival,foods,destruction,consumption,milk|
|Link:||<Go to ISI>://000229157300011|
|Appears in Collections:||Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)|
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