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[Effect of microwaves over Staphylococcus aureus and Salmonella spp. inoculated into frozen minced meat]

M L Arias1, M Jiménez, F Antillón

  • 1Facultad de Microbiología, Universidad de Costa Rica.

Archivos Latinoamericanos De Nutricion
|June 1, 1997
PubMed

Insights

Microwave cooking times for minced meat often fall short of eliminating pathogenic bacteria like Salmonella and Staphylococcus aureus, even at high power settings. Longer microwave exposure is needed for complete microbial inactivation than for optimal meat palatability.

Area of Science:

  • Food microbiology
  • Food safety
  • Microwave engineering

Context:

  • Pathogenic microorganisms, including Salmonella spp. and Staphylococcus aureus, pose significant foodborne illness risks.
  • Minced meat is a common vehicle for microbial contamination.
  • Microwave ovens are widely used for food preparation, but their efficacy against pathogens requires thorough investigation.

Purpose:

  • To evaluate the effectiveness of microwave irradiation in eliminating Salmonella spp. and Staphylococcus aureus inoculated into minced meat.
  • To determine the relationship between microwave power, irradiation time, and microbial inactivation.
  • To compare microbial inactivation times with enzymatic and organoleptic cooking parameters.

Summary:

  • Minced meat inoculated with Salmonella spp. or Staphylococcus aureus was subjected to microwave irradiation (60-90% power, 15-105 seconds).
  • Bacterial survival rates and acid phosphatase enzyme activity were assessed.
  • Results indicated that complete bacterial elimination required longer microwave exposure than standard cooking times, suggesting potential food safety concerns.

Impact:

  • Highlights the need for extended microwave cooking times to ensure pathogen elimination in minced meat.
  • Informs consumers and food service professionals about potential risks associated with undercooked microwaved meat.
  • Suggests further research into optimized microwave parameters for effective microbial decontamination in food products.

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