Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

Byrne, Brian; Lyng, James G.; Dunne, G.; Bolton, Declan

doi:10.1016/j.foodcont.2009.03.003

Cited by 31 publications

(14 citation statements)

References 31 publications

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“…According to Byrne et al (2010), sterilization was also effective in meat. The authors had decreased the amount of Bacillus cereus spores by 1.8 log 10 and Clostridium perfrengins spores by 4.1 log 10 reductions, by applying a radiofrequency of 500 W combined to hot water (80°C).…”

Section: Food Safety Impactmentioning

confidence: 99%

“…For the same purpose, Taher and Farid, (2001) suggested the use of a cyclic (MW) exposure, every 20 s, to avoid overheating effects in frozen food Also, recent studies have confirmed the synergistic effect of combined strategies in controlling food hazard (Maktabi et al, 2011;Law andTang, 2002, Adu-Gyamfi et al, 2008); in fact, water assisted (MW) heating, thawing or drying, which are currently being integrated in MW devices have increased the thermal sensitivity of bacteria (Byrne, 2010) and improved thermal uniformity within food (Miranda et al, 2012;Brody et al, 2012;Schlisselberg et al, 2013).…”

Section: Impact On Food Qualitymentioning

confidence: 99%

“…Consequently, many good studies have been done on the biotechnological aspects of microwave, and have succeeded in developing promising aspects of pasteurization and even sterilization. (Holsson and Bengtsson, 1975 ;Chandrasekaran et al, 2013;Byrne et al, 2010;Dov et al, 2013, Zhang et al, 2010.…”

Section: Introductionmentioning

confidence: 99%

“…Papadopoulou et al (1995) first reported a possibility of differences between thermal and electromagnetic effects on microorganisms. As the two effects seem to be mitigated and closely linked (Byrne et al, 2010), many trials have focused on each effect discreetly and established a major molecular modification (Nasri et al, 2013;Shames et al, 2008;Tinoco et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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Section: Food Safety Impactmentioning

confidence: 99%

Section: Impact On Food Qualitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…These authors reported that RF heating required less heating time and improved product quality. E. coli O157:H7 has been inactivated through RF heating (Awuah et al, 2005;Guo et al, 2006), and from a microbial inactivation perspective, RF heating may have potential future for cold pasteurization (Byrne, Lyng, Dunne and Bolton, 2010).…”

Section: Microbial Inactivation With Potassium Lactate And/or Potassimentioning

confidence: 99%