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KMID : 1024619980180030269
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Food Science of Animal Resources
1998 Volume.18 No. 3 p.269 ~ p.275
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Thermal Inactivation of Salmonella enteritidis, Salmonella typhimurium and E. coli O111 in Liquid Cultures During Microwave Radiation
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Lee Jo-Yoon
Lee Kang-Wook
Bae H. C.
Kim J. W.
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Abstract
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The purpose of this study was to determine the thermal inactivation of Salmonella enteritidis, Salmonella typhimurium and E. coli O111 in liquid cultures treated with microwave energy. Furthermore, this study was to introduce new methodologies for studying nonthermal microwave effects on microorganisms, using controlled microwave energy and specially designed apparatuses. For the automatic temperature control during microwave heating, the real time data acquisition and computation system is designed with BASIC routine. The automatic temperature control system used in the experiments perform relatively stable control at the experiment temperature of 45, 50, 55 60 and 65 for 30 minutes. The effects of microwave heating on liquid cultures was compared with that of conventional heating, still reduces effectively the number of pathogenic bacteria in liquid cultures. While no particular differences between microwave heating and conventional heating was observed in the activation of E. coli at 45 test, the activation of Sal. enteritidis and Sal. typhimurium was slightly reduced during the microwave treatments.
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KEYWORD
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microwave radiation, thermal and nonthermal inactivation
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