Destruction of Surface-Inoculated Escherichia coli, Vibrio cholerae and Salmonella typhi in Rohu (Labeo rohita) Steaks during Microwave Cooking
Destruction of Surface-Inoculated Escherichia coli, Vibrio cholerae and Salmonella typhi in Rohu (Labeo rohita) Steaks during Microwave Cooking
Date
2000
Authors
Muzaddadi, A.U
Nayak, B.B
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The destruction of bacteria during microwave cooking of fish was studied. Fish steaks
were surface-inoculated with Esclierichia coli, Vibrio cholerae and Salmonella typhi and cooked
in a microwave oven. The bacteria were enumerated by plating on selective and non selective
media and by MPN technique. The vegetative cells of S. typhi and V. cholerae were totally
destroyed from an initial count of 107 cfu/g to a non detectable level and E. coli was destroyed
from an initial count of 107 cfu/g to 1 cfu/lOg after microwave treatment. Cooking for a
longer duration at low power output level was found to ensure the killing of pathogens
and minimize bumping without any distortion of shape.
Description
Keywords
Microwave, fish steak, pathogen, E. coli, V. cholerae, S. typhi
Citation
Fishery Tech 37(1):36-39