IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 27, Issue 10, October 2002, Page 6835-6845 PDF (2.67 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.256864 | ||||
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| Authors | ||||
| Hoda M. Elzeiny,1; Magda S. Abd-Alla2 | ||||
| 1Dairy Science and Technol. Dept., Faculty of Agric., Cairo Univ., Giza, Egypt | ||||
| 2Microbiology Dept., Faculty of Agric. at Fayoum, Cairo Univ., Egypt | ||||
| Abstract | ||||
| Staphylococcus aureus ATCC 25923 suspended in nutrient broth (168 x 104 CFUlml.) and buffalo's milk (85x104 cfu/ml) were placed in glass tubes. Nutrient broth tubes were exposed to microwave of low (90w), medium (450w) and high (900w) power for 0, 2, 4, 6, 8 and 10 seconds. Milk tubes were subjected to microwave of high power for the same exposure periods. The final temperature of the media and rate of microorganism destruction and the effect of this treatment on the changes of morphological profile and rheological properties of S. aureus were determined. Microwave irradiation completely destroyed the microorganism when exposed for 8 seconds and the 900 w power at a final temperature of 75°C in nutrient broth and 86°C in buffalo's milk. The athermic effect of the microwave on the microorganism was supported by the 80% destruction obtained at a final temperature of 40°C. Microwave heating decreased cell diameter, width, length, perimeter, surface area, thickness and sphericity and increased cell compactness. These changes increased by increasing microwave power and/or exposure period. | ||||
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