Food safety of microwave cooking was investigated. Shrimp samples were inoculated with three strains of L.monocytogenes at a level of 5 x 105 CFU/g. One hundred grams of shrimp were cooked in a microwave oven using a programmed temperature-time treatment based on a modified mathematical model. After cooking, thermally stressed cells were recovered following two enrichment methods. The results showed a significant reduction in L.monocytogenes immediately after cooking; cold enrichment anhanced recovery of heat stressed Listeria. Persistence of Listeria emphasizes the need to refrigerate the food for a limited time after microwave cooking. Potential risk for the consumer and control strategies are discussed.

Microwave cooking and food safety / Quaglio, Giampaola; Messi, Patrizia. - In: L'IGIENE MODERNA. - ISSN 0019-1655. - STAMPA. - 113:5(2000), pp. 379-389.

Microwave cooking and food safety

QUAGLIO, Giampaola;MESSI, Patrizia
2000

Abstract

Food safety of microwave cooking was investigated. Shrimp samples were inoculated with three strains of L.monocytogenes at a level of 5 x 105 CFU/g. One hundred grams of shrimp were cooked in a microwave oven using a programmed temperature-time treatment based on a modified mathematical model. After cooking, thermally stressed cells were recovered following two enrichment methods. The results showed a significant reduction in L.monocytogenes immediately after cooking; cold enrichment anhanced recovery of heat stressed Listeria. Persistence of Listeria emphasizes the need to refrigerate the food for a limited time after microwave cooking. Potential risk for the consumer and control strategies are discussed.
2000
113
5
379
389
Microwave cooking and food safety / Quaglio, Giampaola; Messi, Patrizia. - In: L'IGIENE MODERNA. - ISSN 0019-1655. - STAMPA. - 113:5(2000), pp. 379-389.
Quaglio, Giampaola; Messi, Patrizia
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/307055
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