EFFECT OF MICROWAVE HEATING ON SURVIVAL OF SALMONELLA TYPHIMURIUM IN ARTIFICIALLY CONTAMINATED READY-TO-EAT FOODS |
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| Authors: | ADRIANA DOS REIS TASSINARI MARIZA LANDGRAF |
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| Affiliation: | Universidade de São Paulo Faculdade de Ciências Farmacêuticas Av. Prof. Lineu Prestes, 580 05508–900 São Paulo, Brasil |
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| Abstract: | This research evaluated the destruction of Salmonella typhimurium during reheating of foods in two different types of microwave ovens: a conventional 750W oven and 700W oven with preset controls. The heating times in the conventional microwave oven were established as 50 s for baby food and 75 s for mashed potatoes as well as for the beef stroganoff samples, while for the preset oven those periods of time were determined by a built-in temperature sensor. The percentage of food samples positive for S. typhimurium in conventional microwave was 47.8% while in microwave with preset controls it was 93.3%. Our results suggest that reheating contaminated foods in microwave ovens may, therefore, not be sufficient to destroy S. thyphimurium in order to assure food safety . |
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