The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto beef slices
Author:
, , , , ,Year
: 2010
Abstract: Escherichia coli O157:H7 is an important human pathogen causing haemorrhagic colitis, hemolyticureamic
syndrom and thrombotic thrombocytopenic purpura. In this study the effect of microwave
irradiation of beef samples which were inoculated with E. coli O157:H7 were investigated. The portions
of fresh beef slices weighting 200 g each and about 10 × 10 × 2 cm in size, were soaked in fully growth
of E. coli O157:H7, in BHI broth. The swab samples were taken from the contaminated samples, after
different times of radiation (10, 20, 30, 40 and 50 s), using a domestic microwave oven at full power. The
bacterial counts were performed by using surface plating on sorbitol Mac Conkey agar supplemented
with cifixime and potassium tellurite. After each experiment the surface temperature of treated samples
were measured. The experiment was carried out in triplicate and it was concluded that the microwave
radiation which enhance the surface temperature more than 70°C, can eliminate the superficial
contamination of cattle beef slices with E. coli O157:H7
syndrom and thrombotic thrombocytopenic purpura. In this study the effect of microwave
irradiation of beef samples which were inoculated with E. coli O157:H7 were investigated. The portions
of fresh beef slices weighting 200 g each and about 10 × 10 × 2 cm in size, were soaked in fully growth
of E. coli O157:H7, in BHI broth. The swab samples were taken from the contaminated samples, after
different times of radiation (10, 20, 30, 40 and 50 s), using a domestic microwave oven at full power. The
bacterial counts were performed by using surface plating on sorbitol Mac Conkey agar supplemented
with cifixime and potassium tellurite. After each experiment the surface temperature of treated samples
were measured. The experiment was carried out in triplicate and it was concluded that the microwave
radiation which enhance the surface temperature more than 70°C, can eliminate the superficial
contamination of cattle beef slices with E. coli O157:H7
Keyword(s): Escherichia coli O157:H7,microwave,beef
Collections
:
-
Statistics
The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto beef slices
Show full item record
| contributor author | عبداله جمشیدی | en |
| contributor author | حسام الدین سیفی | en |
| contributor author | مژگان کوشان | en |
| contributor author | Abdollah Jamshidi | fa |
| contributor author | Hesam A Seifi | fa |
| contributor author | Mozhgan Kooshan | fa |
| date accessioned | 2020-06-06T14:34:02Z | |
| date available | 2020-06-06T14:34:02Z | |
| date issued | 2010 | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/3402154?locale-attribute=en | |
| description abstract | Escherichia coli O157:H7 is an important human pathogen causing haemorrhagic colitis, hemolyticureamic syndrom and thrombotic thrombocytopenic purpura. In this study the effect of microwave irradiation of beef samples which were inoculated with E. coli O157:H7 were investigated. The portions of fresh beef slices weighting 200 g each and about 10 × 10 × 2 cm in size, were soaked in fully growth of E. coli O157:H7, in BHI broth. The swab samples were taken from the contaminated samples, after different times of radiation (10, 20, 30, 40 and 50 s), using a domestic microwave oven at full power. The bacterial counts were performed by using surface plating on sorbitol Mac Conkey agar supplemented with cifixime and potassium tellurite. After each experiment the surface temperature of treated samples were measured. The experiment was carried out in triplicate and it was concluded that the microwave radiation which enhance the surface temperature more than 70°C, can eliminate the superficial contamination of cattle beef slices with E. coli O157:H7 | en |
| language | English | |
| title | The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto beef slices | en |
| type | Journal Paper | |
| contenttype | External Fulltext | |
| subject keywords | Escherichia coli O157:H7 | en |
| subject keywords | microwave | en |
| subject keywords | beef | en |
| journal title | African Journal of Microbiology Research | fa |
| pages | 2371-2375 | |
| journal volume | 4 | |
| journal issue | 22 | |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1019743.html | |
| identifier articleid | 1019743 |