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https://olympias.lib.uoi.gr/jspui/handle/123456789/24544Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Apostolou, I. | en |
| dc.contributor.author | Papadopoulou, C. | en |
| dc.contributor.author | Levidiotou, S. | en |
| dc.contributor.author | Ioannides, K. | en |
| dc.date.accessioned | 2015-11-24T19:41:50Z | - |
| dc.date.available | 2015-11-24T19:41:50Z | - |
| dc.identifier.issn | 0168-1605 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/24544 | - |
| dc.rights | Default Licence | - |
| dc.subject | Animals | en |
| dc.subject | Chickens/*microbiology | en |
| dc.subject | Colony Count, Microbial | en |
| dc.subject | Consumer Product Safety | en |
| dc.subject | Escherichia coli O157/*growth & development/*radiation effects | en |
| dc.subject | *Food Irradiation | en |
| dc.subject | Food Microbiology | en |
| dc.subject | Hot Temperature | en |
| dc.subject | Meat/*microbiology | en |
| dc.subject | *Microwaves | en |
| dc.subject | Time Factors | en |
| dc.title | The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | 10.1016/j.ijfoodmicro.2004.10.043 | - |
| heal.identifier.secondary | http://www.ncbi.nlm.nih.gov/pubmed/15878411 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0168160504005318/1-s2.0-S0168160504005318-main.pdf?_tid=f9a5c60598d28ebcdaa291c4f2a570c4&acdnat=1332845698_2e0f3be06a9f5f004437a34664444787 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Επιστημών Υγείας. Τμήμα Ιατρικής | el |
| heal.publicationDate | 2005 | - |
| heal.abstract | Small portions of fresh chicken breasts weighting 20 g each and fresh whole chickens, weighting on average 1310 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 do not eliminate E. coli O157:H7. | en |
| heal.journalName | Int J Food Microbiol | en |
| heal.journalType | peer-reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά) - ΙΑΤ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Apostolou-2005-The effect of short-.pdf | 104.31 kB | Adobe PDF | View/Open Request a copy |
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