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[Microwave effect on survival of sporulated bacteria inoculated in minced meat]

M L Arias1, M Jiménez, F Antillón

  • 1Facultad de Microbiología, Universidad de Costa Rica.

Archivos Latinoamericanos De Nutricion
|November 27, 1998
PubMed

Insights

Microwave cooking of minced meat reduces Bacillus cereus and Clostridium perfringens spores. Some C. perfringens spores survived and germinated, indicating potential bacterial risks from microwaved meats.

Area of Science:

  • Food microbiology
  • Bacterial spore survival
  • Food safety

Context:

  • Increasing popularity of microwave ovens for cooking and reheating meat products.
  • Potential transmission of bacterial foodborne illnesses from inadequately prepared foods.
  • Need to assess bacterial survival in microwaved minced meat.

Purpose:

  • To evaluate the survival rate of Bacillus cereus and Clostridium perfringens spores in minced meat after microwave cooking.
  • To determine the impact of microwave heating time on spore viability.
  • To use acid phosphatase activity as a cooking parameter.

Summary:

  • Minced meat inoculated with B. cereus and C. perfringens spores was thawed and cooked in a microwave oven.
  • B. cereus spore counts decreased with increased microwave exposure time but did not eliminate.
  • C. perfringens spore counts initially decreased but later increased due to germination of surviving spores.

Impact:

  • Highlights the incomplete inactivation of certain spore-forming bacteria by microwave heating.
  • Suggests potential public health risks associated with microwaved meat products.
  • Underscores the importance of validated cooking parameters for food safety.

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