Abstract
Conventional oven cookery was more effective than microwave oven cookery for reducing numbers of aerobic microorganisms and Clostridium perfringens in ground beef patties when the meat was heated to approximately the same internal temperatures of 65–71°C for rare or 77–93°C for well done. Reductions in numbers of C. perfringens during microwave cookery of patties inoculated with 105 vegetative cells/g ranged from 0.75 to 1.48/g (log values); for conventional cookery, these reduction values ranged from 3.51 to 8.06/g (log values). Recovery of heat-stressed cells of C. perfringens was equally efficient in Trypton-Sulfite-Cycloserine agar and Sulfite-Polymyxin-Sulfadiazine agar.
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