Resumo

CASTRO, Viviana; ARIAS, Ma. Laura; ANTILLON, Florencia  e  JIMENEZ, Manuel. Efectos de las microondas sobre la sobrevivencia de algunas bacterias patógenas en comidas populares costarricenses. Rev. costarric. cienc. méd [online]. 1997, vol.18, n.2, pp.19-27. ISSN 0253-2948.

One of the most frequent ways of transmission of some bacterial diseases is throungh the ingestion of contaminated food. Actually, the use of microwave ovens for cooking or heating food is very popular, because of the fast heating provided. However, it is important to evaluate the thermal effect on the survival of bacteria, especially pathogens that are usually involved in food-borne outbreaks. The effect of irradiation with microwaves on the survival of a known quantity of Bacillus cereus, Clostridium perfringens, Salmonella and Staphylococcus aureus was evaluated in three popular Costa Rican dishes. S. aureus was more sensitive to the treatment than Salmonella spp.; the sporulated strains showed a tendency to increase its count after cooking as a result of stimulated to germination.

Palavras-chave : microwave treatment; survival; Staphylococcus aureus; Clostridium perfringens; Bacillus cereus; Salmonella spp; Microwave treatment; survival; Staphylococcus aureus; Clostridium perfringens; Bacillus cereus; Salmonella spp.