Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating

Autor:	B. De La Vega-Miranda, María Elena Sosa-Morales, N.A. Santiesteban-López, Aurelio López-Malo
Rok vydání:	2012
Předmět:	education.field_of_study Salmonella Chemistry Microwave oven Population medicine.disease_cause Water assisted Jalapeno pepper Microwave heating medicine Food science education After treatment Food Science Biotechnology
Zdroj:	Food Control. 26:19-22
ISSN:	0956-7135
Popis:	A water-assisted microwave treatment was studied against the pathogenic bacterium Salmonella Typhimurium in fresh jalapeno peppers and coriander foliage. Vegetables were immersed in water and treated in a microwave oven at 950 W to reach up 63 °C: jalapeno pepper for 25 s and coriander foliage for 10 s. After the microwave heating, samples were cooled in water at 4 °C. Samples were observed with confocal microscope before and after treatment. The proposed protocols resulted in a reduction of 4–5 log cycles on the Salmonella population, which is the main issue from the microbiological viewpoint. Even color of the vegetables was affected by the treatments ( p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e23ed1a8afcc11fbe594bf9de5771fae https://doi.org/10.1016/j.foodcont.2012.01.002 Zobrazit plný text záznamu Full Text from ScienceDirect