Survival of e. coli in a food model system during microwave cooking at full power level

dc.contributor.author	Γκρίτζαλη, Γ.	el
dc.contributor.author	Κουτής, Χαρίλαος	el
dc.contributor.author	Χαλκιάς, Αλέξανδρος	el
dc.contributor.author	Βουλανίκη, Π.	el
dc.date.accessioned	2015-04-22T08:19:10Z
dc.date.issued	2015-04-22
dc.identifier.uri	http://hdl.handle.net/11400/8650
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.scopus.com	en
dc.source	http://pharmakonpress.gr/	el
dc.subject	φούρνος μικροκυμάτων
dc.subject	μικρόβιο
dc.subject	Microwave
dc.subject	microbe
dc.title	Survival of e. coli in a food model system during microwave cooking at full power level	en
heal.type	journalArticle
heal.classification	Ιατρική
heal.classification	Μαγειρική
heal.classification	Medicine
heal.classification	Cooking
heal.classificationURI	N/A-Ιατρική
heal.classificationURI	N/A-Μαγειρική
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh00006614
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh2010008400
heal.identifier.secondary	ISSN: 10116583
heal.dateAvailable	10000-01-01
heal.language	en
heal.access	forever
heal.bibliographicCitation	Grintzali, G., Koutis, Ch., Chalkias, A. and Boulaniki, P. (2008). Survival of E. coli in a food model system during microwave cooking at full power level. "Review of Clinical Pharmacology and Pharmacokinetics International Edition". [online]. 22(2): 389-393. Available from: http://www.scopus.com [Accessed 22/04/2015]	en
heal.abstract	The objective of this project was to examine the survival of Escherichia coli TG1 in a model food system during microwave cooking at full power and to evaluate the impact of time, position/settings and starting status of the model food system. The results showed that cooking or reheating the model food system at full power killed a very high number of microorganisms and under certain conditions all the microorganisms. Also the number of microorganisms recovered from the calcium alginate bed was lower when the samples were taken 3 minutes after the end of cooking rather than immediately. Moreover the results proved that in the middle of the food model system after cooking, the number of micro-organisms was higher in comparison with the number at the edge of the model food system and that the number of E. coli in the chilled samples (after cooking) was lower than the number of micro-organisms at the frozen ones.	en
heal.journalName	Review of Clinical Pharmacology and Pharmacokinetics International Edition	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false
heal.dateCreated	2008