Inactivation of Salmonella enteritidis on raw poultry using microwave heating

Abstract

The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present.

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

“…In agreement with Aziz et al (2002), Canumir et al (2002) and Pucciarelli and Benassi (2005), the effectiveness of microwaving as a means of bacterial inactivation was demonstrated even in the heavily contaminated products after 8 days storage. However, this heat treatment does not inactivate pre-formed toxins or preclude the survival of pathogens or spoilage microorganisms in the viable-but-non-culturable state in these products.…”

ISOLATION AND IDENTIFICATION OF SALMONELLA ENTERITIDIS AND SALMONELLA TYPHIMURIUM FROM THE EGGS OF RETAIL STORES IN MASHHAD, IRAN USING CONVENTIONAL CULTURE METHOD AND MULTIPLEX PCR ASSAY

“…The predominant serotypes vary in different countries, In Argentina, S. Typhimurium was predominant in outbreaks of gastroenteritis until 1987 (Pucciarelli and Benassi 2005). Although S. Enteritidis is the most frequently isolated serovar from the eggshells and egg contents in many countries (Musgrove et al.…”

“…Our results were in agreement with others; although, these results have been deduced from a pilot study. The predominant serotypes vary in different countries, In Argentina, S. Typhimurium was predominant in outbreaks of gastroenteritis until 1987 (Pucciarelli and Benassi 2005). Although S. Enteritidis is the most frequently isolated serovar from the eggshells and egg contents in many countries (Musgrove et al 2005), it seems that the most frequent isolate from eggs in Iran is S. Typhimurium (Jafari et al 2006).…”

Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode

“…Jamshidi and others (2010) reported that E. coli O157:H7 can be largely reduced (>4 log CFU/cm 2 ) on beef slices (200 g), with a 30‐s exposure to 850 W MW heating. Pucciarelli and Benassi (2005) studied the inactivation of Salmonella enteritidis on raw poultry and presented a 6.4‐ and 5.0‐log reductions with 800 W (95 s) and 500 W (140 s) MW heating, respectively.…”