Efficacy of Microwave Cooking for Devitalizing Trichinae in Pork Roasts and Chops
- 1 April 1982
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 45 (5) , 405-409
- https://doi.org/10.4315/0362-028x-45.5.405
Abstract
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.This publication has 2 references indexed in Scilit:
- Thermal Destruction of Microorganisms in Meat by Microwave and Conventional CookingJournal of Food Protection, 1977
- Studies on Trichinosis: XV. Summary of the Findings of Trichinella spiralis in a Random Sampling and Other Samplings of the Population of the United StatesPublic Health Reports®, 1943