Journal
FOOD CONTROL
Volume 43, Issue -, Pages 175-182Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.03.009
Keywords
Salmonella; Microwave treatments; Potato omelet; Inactivation model; Heating profile
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Funding
- Research Group AGR-170 HIBRO of the Andalusia Plan of Research, Innovation and Development (PAIDI)
- Excellence Project (Junta de Andalucia, Spain) [CTS-P08-03620]
- European ERDF
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The aim of this study was to model the inactivation of Salmonella enterica serovar Enteritidis in pasteurized omelet internally inoculated at different microwave heating treatments (300 W; 450 W, 600 W and 800 W). Results indicated a non significant change in Salmonella populations during the first 30 s treatment at 300 W and 450 W, being log reductions lower than 0.5 log CPU g(-1). However, after 40 s treatment, log reductions had risen to 4.8 log CPU g(-1) at 800 W. Inactivation rates were higher at 600W and 800 W (0.67 and 0.63 s(-1)) than at 300 W and 450 W (<0.34 s(-1)). The temperature-dependent parameters of a Weibull model obtained by Mattick, Legan, Humphrey & Peleg (2001) were evaluated. It was concluded that combinations characterized by a temperature equal or above 70 degrees C ensured a minimum 4 log reduction of Salmonella population (i.e. 300 W-80 s; 450 W-60 s or 600 W/800 W-40 s). These results may be of value in food service establishments, as target treatments for microwavable potato omelet portions. (c) 2014 Elsevier Ltd. All rights reserved.
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