The effect of short-time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat

Bailey, J. S., Thomson, J. E., & Cox, N. A. (1987). Contamination of poultry during processing. In F. E. Cunningham, & N. A. Cox, The Microbiology of Poultry Meat (pp. 193–211). London: Academic Press Bolton, F. J., Wareing, D. R. A., Skirrow, M. B., & Hutchinson, D. N. (1992). Identification and biotyping of campylobacters. In R. G. Board, D. Jones, & F. A. Skinner, Identification Methods in Applied and Environmental Microbiology (pp. 151–161). Oxford: Blackwell Scientific Publications Burfoot, 1988, Microwave pasteurisation of prepared meals, Journal of Food Engineering, 8, 145, 10.1016/0260-8774(88)90050-7 Burfoot, D., James, S. J., Foster, A. M., Self, K. P., Wilkins, T. J., & Phillips, I. (1990). Temperature uniformity after reheating in domestic microwave ovens. In R. W. Field, & J. A. Howell, Process Engineering in the Food Industry: 2 Convenience Foods and Quality Assurance (pp. 1–14). Amsterdam: Elsevier Burfoot, 1996, Modelling the pasteurisation of prepared meals with microwaves, Journal of Food Engineering, 30, 117, 10.1016/S0260-8774(96)00039-8 Clark, 1968, Growth of psychrotolerant pseudomonas and Achromabacter on chicken skin, Poultry Science, 47, 1375, 10.3382/ps.0471575 Culkin, 1975, Destruction of Escherichia coli and Salmonella in microwave-cooked soups, Journal of Milk and Food Technology, 38, 8, 10.4315/0022-2747-38.1.8 Cunningham, 1978, The Effect of brief microwave treatment on numbers of bacteria in fresh chicken patties, Poultry Science, 57, 296, 10.3382/ps.0570296 Cunningham, 1980, Influence of microwave radiation on psychrotrophic bacteria, Journal of Food Protection, 43, 651, 10.4315/0362-028X-43.8.651 Cunningham, 1977, Using microwaves to reduce bacterial numbers on fresh chicken, Microwave Energy applications newsletter, 10, 3 Dreyfuss, 1980, Comparison of effects of sublethal microwave radiation and conventional heating on the metabolic activity of Staphylococcus aureus, Applied Environmental Microbiology, 39, 13, 10.1128/AEM.39.1.13-16.1980 Fujikawa, 1992, Kinetics of E. coli destruction by microwave irradiation, Applied Environmental Microbiology, 58, 920, 10.1128/AEM.58.3.920-924.1992 Fung, 1980, Effect of microwaves on microorganisms in foods, Journal of Food Protection, 43, 642, 10.4315/0362-028X-43.8.641 Fung, D. Y. C., & Kastner, C. L. (1982). Microwave cooking and meat microbiology. In Proceedings of the 35th Annual Reciprocal Meat Conference (pp. 81–85). Vol. 35 Gill, 1979, A review: intrinsic bacteria in meat, Journal of Applied Bacteriology, 47, 367, 10.1111/j.1365-2672.1979.tb01196.x Gill, C. O. (1980). Total and intramuscular bacterial populations of carcasses and cuts. In Proceedings of the 33rd Annual Reciprocal Meat Conference (pp. 47–53). Vol. 33 Goblith, 1967, Effect of microwaves on E. coli and B. subtilis, Applied Microbiology, 15, 1371, 10.1128/AEM.15.6.1371-1375.1967 Göksoy, 1999, Non uniformity of surface temperatures after microwave heating of poultry meat, Journal of Microwave Power and Electromagnetic Energy, 34, 149, 10.1080/08327823.1999.11688400 Heddleson, 1994, Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens: a review, Journal of Food Protection, 57, 1025, 10.4315/0362-028X-57.11.1025 James, S. J. (1986). Microwave tempering and thawing of frozen meat. In Proceedings Heating and Processing 1 to 3,000 MHz BNCE (pp. 23–26). September, Cambridge James, S. J. (1992). Factors affecting the microwave heating of chilled foods. In Proceedings of IFTEC conference Food Technology for a Changing World (pp. 15–18). November, The Hague, The Netherlands Kenney, 1995, Microbiological quality of beef carcasses and vacuum-packaged subprimal: process intervention during slaughter and fabrication, Journal of Food Protection, 58, 633, 10.4315/0362-028X-58.6.633 Khalil, 1988, Comparative study on injury and recovery of Staphylococcus aureus using microwaves and conventional heating, Journal of Food Protection, 51, 181, 10.4315/0362-028X-51.3.181 Khalil, 1989, The effect of microwave sublethal heating on the ribonucleic acids of Staphylococcus aureus, Journal of Food Protection, 52, 544, 10.4315/0362-028X-52.8.544 Lechowich, 1969, Procedure for evaluating the effects of 2450 MHz microwaves upon S. faecalis and S. cerevisiae, Applied Microbiology, 117, 106, 10.1128/AEM.17.1.106-110.1969 Mullin, J. (1995). Microwave processing. In G. W. Gould New Methods in Food Preservation (pp. 112–134). ISBN 0 7514 0048 3, London: Blackie Paterson, 1995, Extending the storage life of chilling beef: microwave processing, Journal of Microwave Power and Electromagnetic Energy, 30, 97, 10.1080/08327823.1995.11688263 Parliamentary Office of Science and Technology (1997). Safer eating, microbiological food poisoning and its prevention. HMSO, ISBN 1 8979 4156 0 Russell, S. L., Swain, M. J., & Swain, M. V. L. (1996). Development and evaluation of food analogues for microwave oven. In Proceedings of the 9th Microwave Association Conference Packed, Wrapped and Microzapped 2 Self, K. P., Burfoot, D., Wilkins, T. J., & James, S. J. (1990). Microwave pasteurisation of pre-packed sliced ham. In R. W. Field, & J. A. Howell (Eds.). Process Engineering in the Food Industry: 2 Convenience Foods and Quality Assurance (pp. 33–44). Amsterdam: Elsevier Swain, M. J., Foster, A. M., Phillips, I., & James, S. J. (1994). Attaining constant temperatures in microwave pasteurisation. In Proceedings of the IChemE Food Process Engineering Symposium, University of Bath, UK, 19th–21st September Swain, M. J., Russell, S. L., & Swain, M. V. L. (1997). Design and development of a microwave oven with reproducible performance for food heating tests. In Breccia, A., De Leo, R., & Metaxas, A. C., Microwave and High Frequency Heating Proceeding of the Conference (pp. 326–329) Teotia, 1975, Destruction of salmonellae on poultry meat with lysozyme, EDTA, X-ray, microwave and chlorine, Poultry Science, 54, 1388, 10.3382/ps.0541388 Vela, 1979, Mechanism of lethal action of 2450 MHz radiation on microorganisms, Applied Environmental Microbiology, 37, 550, 10.1128/AEM.37.3.550-553.1979 Webb, 1968, Inhibition of bacterial cell growth by 136 Gc microwaves, Nature, 218, 374, 10.1038/218374a0 Webb, 1969, Absorbtion of microwaves by microorganisms, Nature, 222, 1199, 10.1038/2221199a0 Welt, 1994, Effect of microwave radiation on inactivation of Clostridium sporogenes (PA 3679) spores, Applied Environmental Microbiology, 60, 482, 10.1128/AEM.60.2.482-488.1994