Document Detail


Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans.
MedLine Citation:
PMID:  7003155     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The purpose was to evaluate microbiological quality and end temperature (ET) of portioned food after heating in a microwave oven as used in a hospital cook/chill foodservice system. Beef loaf (15 kg), potatoes (6 kg), and green beans (5 kg) were prepared in a laboratory. After initial cooking to 60 degrees C, and storage (7 degrees C for 24 h), beef loaf (100 g) was microwave heated: 20, 50, 80 or 110 s. Potatoes were reconstituted, stored (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 25, 45, 65 or 84 s. Beans were thawed (7 degrees C for 24 h), portioned (100 g/portion), and microwave-heated: 20, 50, 80 or 110 s. Aerobic plate counts (APC) for foods were obtained throughout product flow. Wide ranges of Et and of APC in foods indicates that research is needed, for greater control of microwave-heating through advanced microwave engineering and food technology, to produce food with constant microbiological quality.
Authors:
C A Dahl; M E Matthews; E H Marth
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  The Journal of microwave power     Volume:  15     ISSN:  0022-2739     ISO Abbreviation:  J Microw Power     Publication Date:  1980 Jun 
Date Detail:
Created Date:  1981-02-19     Completed Date:  1981-02-19     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0332155     Medline TA:  J Microw Power     Country:  CANADA    
Other Details:
Languages:  eng     Pagination:  95-105     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Fabaceae / microbiology
Food Microbiology*
Hot Temperature
Meat
Microbiological Techniques
Microwaves*
Plants, Medicinal
Vegetables

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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