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:(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.
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