Abstract：
:The survivability of Salmonella cells in popcorn preparation was determined for two distinct cooking methods. The first method used a standard microwave oven. The second method used conventional cooking in a pan. Prior to thermal processing in independent experiments, 12 suspensions in a range between 1x10(3) and 8x10(6) colony-forming units (CFU) per gram of Salmonella cells were inoculated in both raw microwave popcorn and conventional corn kernels. The influence of the initial concentration of Salmonella cells in the raw products and the lethal effects on Salmonella by thermal treatments for cooking were studied. Survival of Salmonella cells was determined in the thermally processed material by pre-enrichment and enrichment in selective medium, in accordance with the legislation for expanded cereals and cereals in flakes. Viable experimental contaminants were recovered from the conventionally cooked popcorn with initial inoculation concentrations of 9x10(4)cells/g or greater. Salmonella cell viability was significantly reduced after microwave oven treatment, with recoveries only from initial concentrations of 2x10(6)cells/g or superior.
journal_name
Microbiol Resjournal_title
Microbiological researchauthors
Anaya I,Aguirrezabal A,Ventura M,Comellas L,Agut Mdoi
10.1016/j.micres.2006.03.010subject
Has Abstractpub_date
2008-01-01 00:00:00pages
73-9issue
1eissn
0944-5013issn
1618-0623pii
S0944-5013(06)00034-6journal_volume
163pub_type
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