Effect of Microwave Heating on Thermal Inactivation of Listeria Monocytogenes

ABSTRACT

The use of microwave ovens has been increasing from day to day and they are used widely to heat and reheat foods in institutions, hospitals and homes. Recent scientific studies in microwave field have shown that thermal inactivation effects of microwave on microorganism can be a new sterilization method in future. In this study, the thermal inactivation of L. monocytogenes in cow milk was observed by means of microwave and conventionally heating. The performance of conventional and microwave heating were compared in this study in terms of thermal inactivation mentioned here. Any superiority of microwave heating was not observed according to conventional heating in terms of thermal inactivation of L. monocytogenes. However, microwave heating has shorter boiling and cooling time conventional heating.