Abstract
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.
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