Efficacy of Microwave Cooking for Devitalizing Trichinae in Pork Roasts and Chops

Autor:	Pamela J. Beach, W. J. Zimmermann
Rok vydání:	2019
Předmět:	biology Trichinella spiralis Food science biology.organism_classification Microbiology Food Science
Zdroj:	Journal of food protection. 45(5)
ISSN:	1944-9097
Popis:	Pork roasts and chops containing Trichinella spiralis larvae were cooked in six household-type microwave ovens representing five brands. Cooking procedures were generally those recommended by the oven manufacturers or the National Pork Producers Council. Infective trichinae remained after cooking in 9 of 51 products. Positive products included: 5 of 28 roasts cooked following complete recommendations, including standing time; 2 of 8 roasts cooked with recommended time and power, but without standing time; and 1 of 12 roasts using modified procedures. Viable trichinae also were present in one of three groups of pork chops.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::798626ed2e1e24eb029a5611e934b776 https://pubmed.ncbi.nlm.nih.gov/30866310 Zobrazit plný text záznamu