Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 4, Issue 3, Pages -Publisher
WALTER DE GRUYTER GMBH
DOI: 10.2202/1556-3758.1360
Keywords
microwave effect; bacterial decontamination; microwave; raw meat; Escherichia coli; Staphylococcus aureus
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Funding
- Australian Centre for Radiofrequency Bioeffects Research, ACRBR
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The present study developed and verified a 'cold' microwave (MW) treatment that could lead to the inactivation of two common pathogenic species of bacteria, Escherichia coli and Staphylococcus aureus, in raw meats. A number of experimental conditions were designed and tested to maximise MW exposure without overheating the samples. The non-thermal effect was maximised by multiple exposure to attain efficient MW threshold intensities. It was shown that at sub-lethal temperatures repeated exposure using high frequency MW radiation was significantly more effective in decontaminating bacteria in raw meats compared to a single exposure. It was concluded that non thermal inactivation of pathogenic bacteria in raw meats could be achieved at defined conditions using high frequency MW radiation.
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