Factors that influence microbial inactivation during microwave cooking - (International Association for Food Protection)
February 1, 2008 – 5:18 pmNumerous studies have investigated the inactivation of vegetative microorganisms by microwave heating. The primary factors affecting inactivation of microorganisms by microwaves are the same as for heat, i.e., time and temperature. Additionally, several factors influence penetration of microwaves into foods and consequently the resultant heating rate and heat distribution within a food. These include ionic content, moisture, microwave frequency, product parameters (including mass, density, and geometry), specific heat and equipment. The major issue in developing thermal processes for microwave heated foods is non-uniform heating and that the variable cold spot of the food. In comparison to conventional heating, microwave heating is highly variable which may lead to survival of foodborne pathogens in foods even though a measured internal endpoint temperature would indicate a process was lethal to a population. While most research indicates that the primary mechanism of inactivation by microwaves is due to heat, at least one study suggested […]
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