title: [Microwave effect on survival of sporulated bacteria inoculated in minced meat].
abstract: Due to the current tendency of cooking and heating meat prepared foods in microwave ovens and the possibility that they transmit bacterial diseases, the survival rate of spore-forming bacteria was evaluated in minced meat samples. Meat was innoculated with a known number of Bacillus cereus and Clostridium perfringens spores, and laterly thawed and cooked in an Amana microwave oven (2450 Hz). Survival rate was determined according to the methodology described by Vanderzant & Splittstoesser, and the activity of the enzyme acid phosphatase was determined as cooking parameter. B. cereus spore showed a decrease in its number as the time of exposition increased, but without fully disappearing. C. perfringens spores also decreased in number, but showed a later increase, associated with the germination of survival spores.
authors.affiliation: Facultad de Microbiología, Universidad de Costa Rica.
authors.forename: M L
authors.initials: ML
authors.lastname: Arias
authors.forename: M
authors.initials: M
authors.lastname: Jiménez
authors.forename: F
authors.initials: F
authors.lastname: Antillón
mesh_terms: D001409:Bacillus cereus / Q000254:growth & development / Q000528:radiation effects*; D003016:Clostridium perfringens / Q000254:growth & development / Q000528:radiation effects*; D008460:Meat / Q000382:microbiology*; D008872:Microwaves; D013997:Time Factors
vernacular_title: Efecto de las microondas sobre la sobrevivencia de bacterias esporuladas inoculadas en carne molida.