EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE

Escherichia coli o157:h7 and salmonella typhimurium are two of the most important foodborne pathogens causing gastroenteritis all around the world . two samples were taken from chicken burger and meat sausage samples ,which prepared in a manner similar to commercial one . then, samples inoculated with approximately 10^6-10^7cfu/g of e. coli o157:h7 and10^7-10^8cfu/g of s. typhimurium then, cooked by microwaving , grilling , frying and boiling . following exposures to heat treatments, viable counts and temperature measurements were immediately performed. elimination of e. colio157:h7 inoculated onto chicken burger was observed after microwaving, grilling, frying and boiling exposure for 40 sec., 7 min., 2.5 min. and 1.5min. , respectively and after 35 sec., 8 min., 2 min., and 2 min., for meat sausage samples, respectively. s. typhimurium inoculated onto chicken burger was undetectable after microwaving, grilling, frying and boiling for 35 sec., 7 min., 1.5 min. and 1.2 min., respectively, and after 30 sec., 6 min., 1.5 min., and 1min., for meat sausage samples, respectively . this study showed that the lowest temperature degree at which elimination of e. coli o157:h7 was realized by microwave heating at 74°c for 40sec. and 66.6°c for 35sec. for both chicken burger and meat sausage. as for s. typhimurium, it was 65°c for 35 and 30 sec. for both chicken burger and meat sausage samples, respectively. this study also showed that e. colio157:h7 was more heat resistant than s. typhimurium under the same conditions.