Inactivation of Salmonella enteritidis on raw poultry using microwave heating
Autor(a) principal: | |
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Data de Publicação: | 2005 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800010 |
Resumo: | The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present. |
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Brazilian Archives of Biology and Technology |
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Inactivation of Salmonella enteritidis on raw poultry using microwave heatingMicrowaveSalmonella enteritidisdestructionchicken thighsThe effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present.Instituto de Tecnologia do Paraná - Tecpar2005-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800010Brazilian Archives of Biology and Technology v.48 n.6 2005reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132005000800010info:eu-repo/semantics/openAccessPucciarelli,Amanda B.Benassi,Fernando O.eng2006-01-20T00:00:00Zoai:scielo:S1516-89132005000800010Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2006-01-20T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
title |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
spellingShingle |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating Pucciarelli,Amanda B. Microwave Salmonella enteritidis destruction chicken thighs |
title_short |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
title_full |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
title_fullStr |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
title_full_unstemmed |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
title_sort |
Inactivation of Salmonella enteritidis on raw poultry using microwave heating |
author |
Pucciarelli,Amanda B. |
author_facet |
Pucciarelli,Amanda B. Benassi,Fernando O. |
author_role |
author |
author2 |
Benassi,Fernando O. |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Pucciarelli,Amanda B. Benassi,Fernando O. |
dc.subject.por.fl_str_mv |
Microwave Salmonella enteritidis destruction chicken thighs |
topic |
Microwave Salmonella enteritidis destruction chicken thighs |
description |
The effect of microwave heating on Salmonella Enteritidis inoculated on fresh chicken was investigated using a microwave oven (800 w) to determine the destruction of Salmonella Enteritidis isolated from chicken carcasses, in relation to the time of heating at two power settings: high (power level 10) and medium (power level 6); The relationship between heating time and temperature was also been studied. The destruction was 6.4 log cycles at time 95 sec for the high power level, and 5 log cycles at time 140 sec for medium power setting. After 110 sec for higher power level, no survival of Salmonella Enteritidis was detected in samples (100g), but at 140 sec for medium power level, these food pathogens were still present. |
publishDate |
2005 |
dc.date.none.fl_str_mv |
2005-11-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000800010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132005000800010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.48 n.6 2005 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318270717624320 |