| Title | Survival of E. Coli in a food model system during microwave cooking at full power level | |
| Authors | Georgia Grintzali1,2, Charilaos Koutis2, Alexandros Chalkias2 and Paraskevi Boulaniki2
1. Institute of Public & Environmental Health, University of Birmingham, UK 2. Laboratory of Hygiene and Epidemiology, Department of Public Hygiene, Technological Educational Institution (T.E.I) of Athens, Athens, Greece. |
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| Citation | Grintzali, G., Koutis, C., Chalkias, A., Boulaniki, P.: Survival of E. Coli in a food model system during microwave cooking at full power level, Epitheorese Klin. Farmakol. Farmakokinet. 22(3): 389-393 (2008) | |
| Publication Date | Accepted for publication (Final Version): 10 July 2008 | |
| Full Text Language | English | |
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| Keywords | Microwave cooking, E. coli O157:H7, diarrhoeal disease, food model, power level. | |
| Other Terms | Review article | |
| Summary | The objective of this project was to examine the survival of Escherichia coli TG1 in a model food system during microwave cooking at full power and to evaluate the impact of time, position/settings and starting status of the model food system. The results showed that cooking or reheating the model food system at full power killed a very high number of microorganisms and under certain conditions all the microorganisms. Also the number of microorganisms recovered from the calcium alginate bed was lower when the samples were taken 3 minutes after the end of cooking rather than immediately. Moreover the results proved that in the middle of the food model system after cooking, the number of microorganisms was higher in comparison with the number at the edge of the model food system and that the number of E. coli in the chilled samples (after cooking) was lower than the number of micro-organisms at the frozen ones. | |
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| Relative Papers |
Online ISSN 1011-6575
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Articles published in this Journal are Indexed or Abstracted in: • Chemical Abstracts • Elsevier’s Bibliographic Databases: Scopus, EMBASE, EMBiology, Elsevier BIOBASE SCImago Journal and Country Rank Factor
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