DESTRUCTION OF SALMONELLAE BY MICROWAVE HEATING OF FISH WITH IMPLICATIONS FOR FISH PRODUCTS1

1 October 1971

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 34 (10) , 467-470
https://doi.org/10.4315/0022-2747-34.10.467

Abstract

Since salmonellae are potential contaminants of fish, this study was undertaken to determine the adequacy of microwave heating for destruction of this microorganism. Exposure of 270 g portions of carp to microwaves (2450 MHz) for 195 sec was not adequate for complete destruction of Salmonella typhimurium ATCC 6994 or Salmonella typhimurium ATCC 13311 inoculated on the surface of the fish. One-serving portions of tuna pies, tuna casseroles, fish fillets, and fish sticks required from 49 sec to 390 sec to achieve a lethal temperature of 55 C when heated by microwaves. Under normal usage of electronic ranges one-serving portions of food would not be heated for as long as 390 sec.

Keywords

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