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Microbiological quality and survivability of Escherichia coli P511 in microwavable food

Microwave heating utilizes electromagnetic waves of certain frequencies to produce heat energy in the material and is able to achieve high temperature-short time processing for bacterial destruction while the thermal degradation of the food components is reduced. However, the non-uniformity of micro...

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Main Author: Wong, Chung Yin
Format: Undergraduate Final Project Report
Published: 2016
Online Access:http://discol.umk.edu.my/id/eprint/6623/
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spelling my.umk.eprints.66232022-05-23T08:48:21Z http://discol.umk.edu.my/id/eprint/6623/ Microbiological quality and survivability of Escherichia coli P511 in microwavable food Wong, Chung Yin Microwave heating utilizes electromagnetic waves of certain frequencies to produce heat energy in the material and is able to achieve high temperature-short time processing for bacterial destruction while the thermal degradation of the food components is reduced. However, the non-uniformity of microwave temperature distribution which caused hot and cold spots in the heated product has become its limitation in food processing. Uneven spatial distribution of the electromagnetic field inside microwave has caused temporal difference in heated food products. By using proper microwave heating techniques, this study tested the effectiveness of microwave heating in inhibition of food-borne pathogens. Different microwave heating treatment at 270 W for 60 s, 950 W for 150 s and 300 s were carried out and small portions of treated food weighed 25 g each was serial diluted and total coliform counts, aerobic plate counts, presumptive coliform test, enumeration of E. coli and Salmonella were carried out. Potential food pathogens (i.e. E. coli and Salmonella) were not detected in the food products while Enterobacteriaceae were found in the food samples after enrichment process. Several biochemical tests, DNA extraction, PCR, DNA purification and DNA sequencing were carried out. Klebsiella pneumoniae were identified in the food sample after enrichment. Combination effects of microwave power and treatment time were also studied in this project and it showed that the microbial count of E. coli P511 can be reduced from initial 9.47 log cfug¯¹ to 2.67 log cfug¯¹ at 600 W for 120 s with average internal temperature of 60.09±0.82 °C. E. coli count was reduced to under detection limits with microwave heating at 600W for 150 s and at 900 W for 90 S with average internal temperature of 68.20±2.92 °C and 65.44±3.56 °C respectively. 300 W of microwave power at 180 s is not sufficient to inhibit the growth of E. coli and the average internal temperature measured 52.21±3.63 °C. 2016 Undergraduate Final Project Report NonPeerReviewed Wong, Chung Yin (2016) Microbiological quality and survivability of Escherichia coli P511 in microwavable food. Undergraduate Final Project Report thesis, Faculty of Agro - Based Industry. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Microwave heating utilizes electromagnetic waves of certain frequencies to produce heat energy in the material and is able to achieve high temperature-short time processing for bacterial destruction while the thermal degradation of the food components is reduced. However, the non-uniformity of microwave temperature distribution which caused hot and cold spots in the heated product has become its limitation in food processing. Uneven spatial distribution of the electromagnetic field inside microwave has caused temporal difference in heated food products. By using proper microwave heating techniques, this study tested the effectiveness of microwave heating in inhibition of food-borne pathogens. Different microwave heating treatment at 270 W for 60 s, 950 W for 150 s and 300 s were carried out and small portions of treated food weighed 25 g each was serial diluted and total coliform counts, aerobic plate counts, presumptive coliform test, enumeration of E. coli and Salmonella were carried out. Potential food pathogens (i.e. E. coli and Salmonella) were not detected in the food products while Enterobacteriaceae were found in the food samples after enrichment process. Several biochemical tests, DNA extraction, PCR, DNA purification and DNA sequencing were carried out. Klebsiella pneumoniae were identified in the food sample after enrichment. Combination effects of microwave power and treatment time were also studied in this project and it showed that the microbial count of E. coli P511 can be reduced from initial 9.47 log cfug¯¹ to 2.67 log cfug¯¹ at 600 W for 120 s with average internal temperature of 60.09±0.82 °C. E. coli count was reduced to under detection limits with microwave heating at 600W for 150 s and at 900 W for 90 S with average internal temperature of 68.20±2.92 °C and 65.44±3.56 °C respectively. 300 W of microwave power at 180 s is not sufficient to inhibit the growth of E. coli and the average internal temperature measured 52.21±3.63 °C.
format Undergraduate Final Project Report
author Wong, Chung Yin
spellingShingle Wong, Chung Yin
Microbiological quality and survivability of Escherichia coli P511 in microwavable food
author_facet Wong, Chung Yin
author_sort Wong, Chung Yin
title Microbiological quality and survivability of Escherichia coli P511 in microwavable food
title_short Microbiological quality and survivability of Escherichia coli P511 in microwavable food
title_full Microbiological quality and survivability of Escherichia coli P511 in microwavable food
title_fullStr Microbiological quality and survivability of Escherichia coli P511 in microwavable food
title_full_unstemmed Microbiological quality and survivability of Escherichia coli P511 in microwavable food
title_sort microbiological quality and survivability of escherichia coli p511 in microwavable food
publishDate 2016
url http://discol.umk.edu.my/id/eprint/6623/
_version_ 1763303723652612096
score 13.211869

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