Microwave Processing of Wieners 2. Effect on Micro-organisms

Abstract

AbstractWiener emulsions were inoculated with a mixed culture of microorganisms isolated from wieners. The microwave process previously reported by the authors markedly reduced the number of microorganisms. Coliforms, lactobacilli and yeasts were reduced to an insignificant level, but streptococci exhibited some resistance. Immersion application of liquid smoke reduced the number of microorganisms on the surface of raw, cased emulsions. Increasing the immersion period and time of holding after immersion decreased the number of surviving organisms. Lactobacilli were more resistant to liquid smoke treatment than coliforms, streptococci and yeasts. Vacuum packaged wieners, which had been treated with liquid smoke and microwave processed, were stored for 3 weeks at 5°C. The processing treatment reduced the number of coliforms, lactobacilli and yeasts to an insignificant level; no growth occurred during storage. The treatment also resulted in a survival rate well below 1% for total number of microorganisms and streptococci. These two groups of organisms multiplied to a slight extent during storage.