Submit

Asian Journal of Dairy and Food Research, volume 31 issue 2 (june 2012) : 85 - 90

BACTERICIDAL EFFECT OF MICROWAVE ON ISOLATED BACTERIAL CELLS IN MILK, PANEER AND KHOA

H. Manjunatha*, R. Prabha, B. Ramachandra., R. Krishna, P.A. Shankar
1Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bangalore-560 024, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Manjunatha* H., Prabha R., Ramachandra. B., Krishna R., Shankar P.A. (2024). BACTERICIDAL EFFECT OF MICROWAVE ON ISOLATED BACTERIAL CELLS IN MILK, PANEER AND KHOA. Asian Journal of Dairy and Food Research. 31(2): 85 - 90. doi: .

ABSTRACT

The effect of microwave exposure of different menstra inoculated with selected bacterial cultures was investigated. The minimum exposure period in MYG broth required to bring out destruction of Salmonella sp., P.aeruginosa and S.aureus except E.coli, on MYGA and B.subtilis  was 30 sec  with low log count of 0.36 to 0.66. In skim milk the time taken for complete destruction of bacterial cultures when exposed to microwave was 40 sec except E.coli and B.subtilis. B.subtilis showed destruction at 50 sec exposure itself revealing the sensitivity of the culture to microwave. The bacterial cultures inoculated to whole milk at 3.56 to 7.26 and exposed to microwave showed complete destruction at 40 sec exposure except in case of E.coli. The minimum exposure period required to bring out complete destruction of inoculated E.coli, Salmonella sp., and S.aureus except P.aeruginosa and B.subtilis in paneer at 3.54 to 7.08 log count was 50 sec when plated on to selective media while low count of 0.63 to 1.60 noticed on MYGA at the same exposure time. In khoa, the time taken for complete destruction of inoculated E.coli, Salmonella and S.aureus with log count 6.48 to 6.90, when exposed to microwave was 40 sec on specific selective media  but on MYGA the complete destruction noticed by these bacterial cultures was at 50 sec.

REFERENCES

  1. Arunkumar.H. (2006) Development of milk based and filled paneer spread. Ph.D Thesis, KVAFSU, Dairy Science Colloege, Hebbal, Bangalore-24.
  2. FDA (2000) Kinetics of microbial inactivation for alternative food processing technologies: Microwave and radio frequency processing. U.S.A. Food and Drug Admiinistartion, Centre for Food Safety and Applied Nutrition, June.
  3. Firouzi, R. and Hajikhani, F.Y. (2003) Effect of microwave radiation on survival of some bacterial species. J. Appl. Animal Research 24: 207-211.
  4. Gorge, R.H.(1997) Killing activity of microwaves in milk. J. Hosp.Infect. 35:319-326.
  5. Han,J.H.(1996) Modeling the inhibition kinetics and the mass transfer of controlled releasing preservative to develop an antimicrobial polymer for food packaging. Ph.D. Thesis, Purdue University, IN.
  6. Harrigan, W.F. (1998) Laboratory Methods in Food Microbiology, 3rd edition, Academic press, New York.
  7. Heddleson, R. A. and Doores, S. (1994) Factors affecting microwave heating of foods and microwave induced destruction of food borne pathogens - a review. J Food Protect., 57:1025-1037.
  8. Heedleson,R.A., Doores,S., Ramaswamy,C., Anantheswaran and Khun.G.D. (1996) Viability loss of Salmonella species, Staphylococcus aureus and Listeria monocytogenes in complex foods heated by microwave energy. J Food Protect., 59: 813-818.
  9. Kumar, P. K.(1991) Thermal injury to gram negative psychrotrophic bacteria and their recovery in milk. M.Sc., DSC, UAS, Hebbal, Bangalore-24.
  10. Landgraf, M., and Tassinari, A.(1997) Effect of heating on survival of Salmonella typhimurium in artificially contaminated ready to eat foods. J. Food Safety 17: 239-248.
  11. Rosenberg, U. and Bögl, W. (1987) Microwave pasteurization, sterilization, blanching, and pest control in the food industry. Food Technol. 41:92-99.
  12. Tahir,A., Mateen,M., Univerdi,S., KaraGoban,O. and Zengin,M.(2009) Simple method to study the mechanism of thermal and non thermal bactericidal action of microwave radiations on different bacterial species. J. Bacteriol. Research, 1: 058-063.
  13. Villamiel, M., Lopez.F. R. and Olano, A. (1997) Microwave pasteurization of milk in a continuous flow unit. Effects on the cheese-making properties of goat’s milk. Milchwissenschaft. 52:29-32.
  14. Wang, J., Zhao, G., Liao, X. and Hu, X. (2010) Effects of microwave and ultrasonic wave treatment on inactivation of Alicyclobacillus. International J. Food Sci. and Technol., 45: 459–465.
  15. Woo,I.S., Rhee,I.K. and Park.H.D.(2000) Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure. Appl. Environ.Microbiol., 66:2243-2247.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)