DESTRUCTION OF LISTERIA MONOCYTOGENES DURING MICROWAVE COOKING

[摘要] Sir,—The increasing use of microwave ovens in the home has prompted investigations into their ability to destroy food-poisoning bacteria; this destruction is probably due solely to the heating effect of microwaves. Because of concern about Listeria monocytogenes in foods, we have studied the effect of microwave cooking on L monocytogenes . . .We found that cooking poultry to an internal temperature of about 70°C resulted in a 106-fold lethality to L monocytogenes , consistent with studies of the kinetics of heat resistance. During microwave cooking uneven heating is likely, and the use of a standing time after cooking is important to allow the heating to be evenly distributed by conduction without overcooking. To minimise the risk of survival of L monocytogenes and other non-sporing, food-poisoning bacteria instructions for the microwave cooking of poultry and for the reheating of pre-cooked, chilled foods should ensure that a temperature of at least 70°C is reached throughout.

[学科分类] 儿科学