PARAMETERS AFFECTING DESTRUCTION OF SALMONELLA SPP BY MICROWAVE-HEATING

The relationship between time of heating, temperatures achieved during heating, and consequent destruction of Salmonella spp. was examined w ith four microwave ovens designed for home use. Power level (output), post-heating holding time, heating medium volume, container shape, and covering of containers were investigated. Post-heating holding times of two or more minutes increased (P = 0.05) bacterial destruction, whi le significantly less destruction was observed in ovens of lower (e.g. , 450 W) wattage. Heating medium volume, container shape, and covering containers did not significantly alter destruction of salmonellae hea ted to 60 degrees C.