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Turkish Journal of Fisheries and Aquatic Sciences 2021, Vol 21, Num, 11     (Pages: 535-540)

Reduction of Salmonella Enteritidis in Fish by Microwave Cooking

Didem Üçok Alakavuk 1 ,Şafak Ulusoy 1 ,Serap Coşansu 2 ,Sühendan Mol 1

1 Istanbul University, Faculty of Aquatic Sciences, Department of Fisheries and Seafood Processing Technology, Ordu Cd. No: 8, 34134 Laleli-Fatih, Istanbul, Turkey
2 Department of Food Engineering, Engineering Faculty, Sakarya University, 54187 Sakarya, Turkey
DOI : 10.4194/1303-2712-v21_11_01 Viewed : 1644 - Downloaded : 1849 The effect of microwave cooking on the survival of Salmonella Enteritidis was investigated. Inoculated whiting and salmon fillets (6-7 log cfu/cm2 ) were cooked in microwave either packed or unpacked at two internal temperatures (50 and 70°C). When the samples were cooked up to the internal temperature of 50°C, the reductions were 1.82 log cfu/cm2 (29%) for packed and 0.69 log cfu/cm2 (11%) for unpacked whiting. For the same cooking temperature, the reductions were 2.39 (33%) and 0.73 log cfu/ cm2 (10%) for packed and unpacked salmon, respectively. When the internal temperature was 70°C, the reductions in S. Enteritidis counts were 2.89 (45%) and 3.90 cfu/cm2 (54%) unpacked whiting and salmon, respectively. However, the reductions were higher in packed samples of both fish cooked to 70C internal temperature than that of unpacked samples and counts of the pathogen were below the detectable level (<1.00 log cfu/cm2 ). These results suggested that packaging increased the S. Enteritidis reduction during microwave cooking and the reductions were higher in salmon than that of whiting. Microwave-cooking instructions must be included in the MW operating manuals. The foods must be cooked in microwave not lower than 360 W and 70°C. Keywords : Microwave, Salmonella, Fish, Salmon, Whiting