The effect of short-time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat

• Published in: Journal of food engineering Vol. 45; no. 3; pp. 153 - 160
• Main Authors: Göksoy, E.O, James, C, Corry, J.E.L
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-08-2000; Elsevier
• Subjects: Biological and medical sciences; Campylobacter jejuni; Decontamination; Escherichia coli; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Growth kinetics; Meat and meat product industries; Microwaves; Poultry; Shelf-life; Shelf-life; Decontamination; Poultry; Escherichia coli; Microwaves; Campylobacter jejuni; Heat treatment; Microbiological testing; Campylobacteraceae; Meat product; Shelf life; Microwave heating; Experimental study; Chicken meat; Lead time; Inoculation; Pathogen strain; Food preservation; Bacteria; Biological contamination; Enterobacteriaceae
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(00)00054-6

Fresh skin-less chicken breasts were inoculated with
Escherichia coli K12 and
Campylobacter jejuni (5–6 log
10 cfu cm
−2) and exposed to microwaves (2450 MHz) in an experimental microwave oven at full power (IEC 1138.8 W) for 10, 20 or 30 s. All three exposures had only a minimal effect on bacterial numbers, in some cases counts were higher after treatment, irrespective of treatment time. Exposure to microwaves for 20 and 30 s had some effect on meat appearance (signs of partial cooking were observed). Further trials were carried out using uninoculated skin-on breasts to determine if 30 s exposure had any effect on subsequent microbial growth and hence shelf-life. There was found to be no difference between the shelf-life of treated and untreated samples stored at 3±1°C. Overall, the results indicate that short time exposure of microorganisms on chicken meat to microwaves has no significant effect on numbers or growth.