Inactivation of foodborne pathogens in ground pork tenderloin using 915 MHz microwave heating depending on power level

Abstract

The main purpose of this research was to investigate the effect of power level of 915 MHz microwave heating on the inactivation of foodborne pathogens in ground pork and its bactericidal mechanism. It was demonstrated that the heating rate was proportional to the power level. For instance, the heating rates observed at microwave heating powers of 2, 3, 4, and 5 kW were 1.70, 2.77, 3.35, and 4.03℃/s, respectively. The bactericidal effect of microwave heating also significantly (P < 0.05) increased with increasing power level. In particular, when ground pork was subjected to microwave heating at 5 kW, the reduction level of pathogens was>2 log units higher than at 2 kW. To determine the bactericidal mechanism of microwave heating depending on power level, changes in transmembrane potential and DNA damage were determined using fluorescence. The extent of depolarization in membrane potential of pathogens significantly (P < 0.05) increased as power level increased. There was no significant difference in degree of DNA damage at different power levels. However, the percentage of DNA damage was>86% at all power levels. The transmembrane potential assay indicates that the bacteria exhibited dramatic pore formation on the membrane at 5 kW. Through transmission electron microscopy, the electroporation effect was enhanced as power level increased. Moreover, the quality of ground pork subjected to microwave heating at 2–5 kW was determined by measuring the moisture content, cooking loss, and texture profile.