EFFECT OF MICROWAVE HEATING ON THE SURVIVABILITY OF CAMPYLOBACTER SPP. IN POULTRY NUGGETS
 
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Pol. J. Food Nutr. Sci. 2009;59(4):335–338
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ABSTRACT
The objective of this study was to assess the susceptibility of three bacterial strains of Campylobacter: C. coli ATCC 43478, C. jejuni ATCC 33291 and C. jejuni PZH, isolated from 1 month old infant with diarrhea, to microwave heating. Poultry nuggets were contaminated with the analysed bacterial strains and subsequently exposed to the treatment at three power levels of a microwave (at 2450 MHz): 340 W, 480 W and 760 W for 30 s, 60 s, 90 s, 120 s and 180 s. The experiments were performed in four series. The initial contamination of poultry nuggets was at 107 cfu/g. The results obtained showed that the application of power at 340 W and 480 W for 30 s caused a decrease in the number of bacteria of all analysed strains by 1 and 2 log cycles, respectively. The extension of the heating time up to 1 min reduced bacterial count by 3.5 and 4.5 log cycles, respectively. Upon the powers applied, the complete inactivation of the bacteria in poultry nuggets was reached after 90-s treatment. The treatment at 760 W reduced the number of bacteria by 4 log cycles after 30-s exposure. The complete elimination of Campylobacter spp. from the samples was obtained after 1-min treatment. No statistically significant differences were found in the survivability of the strains applied during exposure to microwaves.
ISSN:1230-0322