Bacterıcıd Effect Of Mıcrowave Oven On Contamınated Foods

Abstract

In this study the effect o f microwave on inoculated meat, cheese, rice and boiled potatoes was investigated. Meat was inoculated with Pseudomonas aeruginosa, Proteus mirabilis, Salmonella typhimurium and Staphylococcus aureus. Pseudomonas aeruginosa and Listeria were used Salmonella typhimurium. Staphylococcus aureus, Pseudomonas aeruginosa, inoculation of cheese. Rice was inoculated with Salmonella typhimurium, Shigella flexneri, Basillus cereus. Boiled potatoes was inoculated with Salmonella typhimurium, Staphylococcus aureus and Flavobacterium acidificum. Inoculated food samples were divided into two parts. By this way two study groups were obtained. One group was stored in the refrigerator for 24 hours. The other group put in the microwave oven immediately, Waiting in the refrigerator increased the resistance of microorganisms against heat. This phenomenon was observed only for meat samples. Meat was radiaded for 60 " and the cheese for 30. " This procedure killed all the microorganisms. The rice samples radiaded for 45 " and Salmonella typhimurium and Bacillus cereus survived. The boiled potatoes was radiaded for 45 " and Salmonella typhimurium, Staphylococcus survived in these samples.When the effect o f microwave was investigated on the cultures of microorganisms in liquid media only spore formes were found alive after 25 " of radiation. In conclusion, we observed that by cooking in microwave oven, sterile food cannot be obtained. Generally spore forming microoorganisms remain alive. The duration o f effective temperature obtained by microwave oven is not high to kill the sporulating microorganisms.