Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157

C. Y. New; R. Abdul Rahman; A. S. Mohammed; A. Ubong; W. S. Chang; T. Y. Thung; C. W. Tan; E. Lee; J. Y.H. Tang; R. Son

doi:10.26656/fr.2017.3(5).E02

Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157

C. Y. New, R. Abdul Rahman, A. S. Mohammed, A. Ubong, W. S. Chang, T. Y. Thung, C. W. Tan, E. Lee, J. Y.H. Tang, R. Son

Research output: Contribution to journal › Article › Research › peer-review

1 Citation (Scopus)

Abstract

The interaction of microwaves with the food molecules creates different volumetric heating effect. This research was aimed to study the influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157. Different food composition types, i.e. carbohydrate, protein and fats, were inoculated with 10⁶ CFU/mL of bacteria cocktail and microwave heated. Food sampling was performed to enumerate the remaining surviving bacteria. The outcome of the research showed that fat food material had the shortest thermal inactivation time (<50s) compared to carbohydrate and protein food materials due to low specific heat of fat. In addition, S. enterica serovar Enteritidis exhibit a consistent inactivation profile compared to STEC O157. Both foodborne pathogens showed no signs of thermal resistance towards microwave heating as they were fully thermal inactivated at 60s of microwave heating for all food compositions. This study could provide an insight for further studies on the interaction of microwaves with mixture food compositions and other foodborne pathogens microwave heating inactivation profile in relation to microwave heating time.

Original language	English
Pages (from-to)	597-603
Number of pages	7
Journal	Food Research
Volume	3
Issue number	5
DOIs	https://doi.org/10.26656/fr.2017.3(5).E02
Publication status	Published - Oct 2019
Externally published	Yes

Keywords

Bacterial inactivation
Food composition
Microwave heating
Salmonella enterica serovar Enteritidis
STEC O157

Access to Document

10.26656/fr.2017.3(5).E02

300109120-oaFinal published version, 428 KB

Cite this

New, C. Y., Abdul Rahman, R., Mohammed, A. S., Ubong, A., Chang, W. S., Thung, T. Y., Tan, C. W., Lee, E., Tang, J. Y. H., & Son, R. (2019). Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157. Food Research, 3(5), 597-603. https://doi.org/10.26656/fr.2017.3(5).E02

@article{a0749f1382da4ad8aa4f58f8ccd5dcc9,

title = "Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157",

abstract = "The interaction of microwaves with the food molecules creates different volumetric heating effect. This research was aimed to study the influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157. Different food composition types, i.e. carbohydrate, protein and fats, were inoculated with 106 CFU/mL of bacteria cocktail and microwave heated. Food sampling was performed to enumerate the remaining surviving bacteria. The outcome of the research showed that fat food material had the shortest thermal inactivation time (<50s) compared to carbohydrate and protein food materials due to low specific heat of fat. In addition, S. enterica serovar Enteritidis exhibit a consistent inactivation profile compared to STEC O157. Both foodborne pathogens showed no signs of thermal resistance towards microwave heating as they were fully thermal inactivated at 60s of microwave heating for all food compositions. This study could provide an insight for further studies on the interaction of microwaves with mixture food compositions and other foodborne pathogens microwave heating inactivation profile in relation to microwave heating time.",

keywords = "Bacterial inactivation, Food composition, Microwave heating, Salmonella enterica serovar Enteritidis, STEC O157",

author = "New, {C. Y.} and {Abdul Rahman}, R. and Mohammed, {A. S.} and A. Ubong and Chang, {W. S.} and Thung, {T. Y.} and Tan, {C. W.} and E. Lee and Tang, {J. Y.H.} and R. Son",

year = "2019",

month = oct,

doi = "10.26656/fr.2017.3(5).E02",

language = "English",

volume = "3",

pages = "597--603",

journal = "Food Research",

issn = "2550-2166",

publisher = "Rynnye Lyan Resources",

number = "5",

}

New, CY, Abdul Rahman, R, Mohammed, AS, Ubong, A, Chang, WS, Thung, TY, Tan, CW, Lee, E, Tang, JYH & Son, R 2019, 'Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157', Food Research, vol. 3, no. 5, pp. 597-603. https://doi.org/10.26656/fr.2017.3(5).E02

Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157. / New, C. Y.; Abdul Rahman, R.; Mohammed, A. S. et al.

In: Food Research, Vol. 3, No. 5, 10.2019, p. 597-603.

Research output: Contribution to journal › Article › Research › peer-review

TY - JOUR

T1 - Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157

AU - New, C. Y.

AU - Abdul Rahman, R.

AU - Mohammed, A. S.

AU - Ubong, A.

AU - Chang, W. S.

AU - Thung, T. Y.

AU - Tan, C. W.

AU - Lee, E.

AU - Tang, J. Y.H.

AU - Son, R.

PY - 2019/10

Y1 - 2019/10

N2 - The interaction of microwaves with the food molecules creates different volumetric heating effect. This research was aimed to study the influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157. Different food composition types, i.e. carbohydrate, protein and fats, were inoculated with 106 CFU/mL of bacteria cocktail and microwave heated. Food sampling was performed to enumerate the remaining surviving bacteria. The outcome of the research showed that fat food material had the shortest thermal inactivation time (<50s) compared to carbohydrate and protein food materials due to low specific heat of fat. In addition, S. enterica serovar Enteritidis exhibit a consistent inactivation profile compared to STEC O157. Both foodborne pathogens showed no signs of thermal resistance towards microwave heating as they were fully thermal inactivated at 60s of microwave heating for all food compositions. This study could provide an insight for further studies on the interaction of microwaves with mixture food compositions and other foodborne pathogens microwave heating inactivation profile in relation to microwave heating time.

AB - The interaction of microwaves with the food molecules creates different volumetric heating effect. This research was aimed to study the influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157. Different food composition types, i.e. carbohydrate, protein and fats, were inoculated with 106 CFU/mL of bacteria cocktail and microwave heated. Food sampling was performed to enumerate the remaining surviving bacteria. The outcome of the research showed that fat food material had the shortest thermal inactivation time (<50s) compared to carbohydrate and protein food materials due to low specific heat of fat. In addition, S. enterica serovar Enteritidis exhibit a consistent inactivation profile compared to STEC O157. Both foodborne pathogens showed no signs of thermal resistance towards microwave heating as they were fully thermal inactivated at 60s of microwave heating for all food compositions. This study could provide an insight for further studies on the interaction of microwaves with mixture food compositions and other foodborne pathogens microwave heating inactivation profile in relation to microwave heating time.

KW - Bacterial inactivation

KW - Food composition

KW - Microwave heating

KW - Salmonella enterica serovar Enteritidis

KW - STEC O157

UR - http://www.scopus.com/inward/record.url?scp=85068404497&partnerID=8YFLogxK

U2 - 10.26656/fr.2017.3(5).E02

DO - 10.26656/fr.2017.3(5).E02

M3 - Article

AN - SCOPUS:85068404497

VL - 3

SP - 597

EP - 603

JO - Food Research

JF - Food Research

SN - 2550-2166

IS - 5

ER -

Influence of food composition type on the microwave heating time in relation to the inactivation of salmonella enterica serovar enteritidis and shiga-toxigenic escherichia coli (STEC) O157

Abstract

Keywords

Access to Document

Other files and links

Cite this