Influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157

C.Y New,E Lee,W.S Chang,A.S Mohammed,R Abdul Rahman,J-Y-H Tang,Son R,T.Y Thung,Ubong A

doi:10.26656/fr.2017.3(5).e02

Abstract

Influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157

Highlights

The microwave oven is a highly sought-after equipment in the kitchen that almost every household, restaurants and convenience stores have this equipment
The bacterial strains used for the experiment were S. enterica serovar Enteritidis ATCC 13076 and Shigatoxigenic E. coli (STEC) O157 isolated previously from microwave heated ready-to-eat (RTE) foods according to the isolation procedure in New et al (2018)
The thermal effect from the heat generation of microwave heating is the main contributor to the inactivation of the microorganisms in the food being reheated using a microwave oven as observed from this study

Summary

Introduction

The microwave oven is a highly sought-after equipment in the kitchen that almost every household, restaurants and convenience stores have this equipment. The quick reheating process from the volumetric heating effect of the complete interaction between microwave (300 MHz to 300 GHz), polar water molecules and charged ions in food (Puligundla et al, 2013) is the equipment’s highest advantage which is time-saving regardless of the food heterogeneity (Coronel et al, 2003). Microwave heating is generated through the molecular friction from the dipolar rotation of the water molecules leading to the breaking of hydrogen bonds as well as the migration of the ions of free salts in accordance to the electric field of rapid changing polarity (Fu, 2006; Puligundla et al, 2013). Dielectric properties of a material are described as the ability of the material to absorb, transmit and reflect electromagnetic effect (Puligundla et al, 2013). Food materials generally consist of a mixture of organic materials, water, and salt (Chandrasekaran et al, 2013), are neither poor electrical conductors nor good electrical conductors, but they have the ability to store and

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