AN ALGINATE BEAD TECHNIQUE FOR DETERMINING THE SAFETY OF MICROWAVE COOKING

被引：11

作者：

HOLYOAK, CD

TANSEY, FS

COLE, MB

机构：

[1] Unilever Research Colworth Laboratory, Sharnbrook, MK44 1LQ, Colworth House, Bedford

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1993年 / 16卷 / 02期

关键词：

D O I：

10.1111/j.1472-765X.1993.tb00343.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A simple method for determining the microbiological safety of microwave cooking is described. It involves the use of a micro-organism with known heat sensitivity immobilized in alginate beads which can be placed throughout a food prior to microwaving. The reduction in numbers of viable organisms is related not only to the temperature the bead has been exposed to but also to the duration of heating. The method is capable of achieving multi-point measurements of the effects of lethal temperatures during microwave cooking.

引用

页码：62 / 65

页数：4

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