Effects of Microwaves on Bacteria in Frozen Foods

摘要

The effects of freezing and microwave heating on deliberately contaminated precooked frozen meal components were studied. Freezing conditions and food type appeared to influence survival of Escherichia coli as time increased, but Streptococcus faecalis exhibited no apparent change. Twenty-seven groups of samples representing 17 different foods were analyzed. The results suggest that the microwave heating will satisfactorily kill or reduce incidental and introduced microorganisms to a safe level providing the microwave exposure time is correlated with the size and type of food substance being treated. (Author)