PARAMETERS AFFECTING DESTRUCTION OF SALMONELLA SPP BY MICROWAVE-HEATING

被引：33

作者：

HEDDLESON, RA

DOORES, S

ANANTHESWARAN, RC

机构：

[1] PENN STATE UNIV,UNIV PK,PA 16802

[2] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 02期

关键词：

MILK; SALMONELLA; HEAT; PASTEURIZATION; MICROWAVE;

D O I：

10.1111/j.1365-2621.1994.tb06987.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The relationship between time of heating, temperatures achieved during heating, and consequent destruction of Salmonella spp. was examined with four microwave ovens designed for home use. Power level (output), post-heating holding time, heating medium volume, container shape, and covering of containers were investigated. Post-heating holding times of two or more minutes increased (P = 0.05) bacterial destruction, while significantly less destruction was observed in ovens of lower (e.g., 450 W) wattage. Heating medium volume, container shape, and covering containers did not significantly alter destruction of salmonellae heated to 60 degrees C.

引用

页码：447 / 451

页数：5

共 17 条

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