SURVIVAL OF CAMPYLOBACTER-JEJUNI IN CHICK EN CARCASSES DURING MICROWAVE COOKING

Chicken half carcasses (n = 108) were artificially contaminated with t hree strains of Campylobacter jejuni and were heated in a microwave ov en (TEC - Mikrowellenherd, type 5011, 930 W, 2450 MHz, Germany) for 4- 14 minutes. After a specified time of microwave heating, the half carc asses were left for two more minutes in switch-off oven to equalize me at temperature. The number of survived Campylobacter jejuni cells was determined by two methods. It was evident that in all three examined s trains of Campylobacter jejuni, the decrease in the number of bacteria occurred in a shorter time on the inner surface (body cavity) of carc asses than on the outer one. Results showed that microwave heating at 10 - 14 minutes (method I) and at 10 - 12 minutes (method II) caused t he death of all Campylobacter jejuni strains in all experimental serie s.