EFFECT OF MICROWAVE-HEATING ON SURVIVAL OF SALMONELLA-TYPHIMURIUM IN ARTIFICIALLY CONTAMINATED READY-TO-EAT FOODS

This research evaluated the destruction of Salmonella typhimurium duri ng reheating of foods in two different types of microwave ovens: a con ventional 750W oven and 700W oven with preset controls. The heating ri mes in the conventional microwave oven were established as 50 s for ba by food and 75 s for mashed potatoes as well as for the beef stroganof f samples, while for the preset oven those periods of time were determ ined by a built-in temperature sensor. The percentage of food samples positive for S, typhimurium in conventional microwave was 47.8% while in microwave with preset controls it was 93.3%. Our results suggest th at reheating contaminated foods in microwave ovens may, therefore not be sufficient to destroy S. thyphimurium in order to assure food safet y.