Year:2022   Volume: 4   Issue: 3   Area:

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  3. ID: 195

Mehraban T.AHMED, Akhink A.HASSAN, Yousra Y.HUSSEIN, Ali YAHYA SAEED

EFFECT OF MICROWAVE RADIATION ON THE VIABILITY OF ESCHERICHIA COLI AND ‎STAPHYLOCOCCUS AUREUS

Sterilization and decontamination of food like dairy products from bacteria that cause food ‎poisoning is the paramount goal of food industry. Recently microwave ovens have been widely ‎used for heating of food. This study was carried out in order to show the effect of microwave ‎radiation on the viability of E.coli and Staphylococcus aureus in the milk. Known concentrations of ‎E.coli and Staph,aureus in the local sheep milk were exposed to microwave radiation at 40%, 80% ‎and 100% power levels at different time durations in seconds (0,5,30,60,120) and 0 time regarded ‎as a control. A significant reduction in the number of colonies was detected with increasing the time ‎of exposure for three power levels of microwave radiation compared to control. The killing effect ‎of radiation was more associated with increasing the power level and time of exposure, in which the ‎percentages of bacterial reduction were 12.1, 48.4 and 95.1 for E. coli at power level 40%,80% and ‎‎100% respectively while for Staph. aureus were 55.9, 92.7 and 80.7. Staph. aurues. The reduction ‎percentages of E. coli after 120 seconds of exposure to power levels 40%,80% and 100% were ‎‎96.6, 100.0 and 98.7 respectively, while for Staph. aureus were 82.5, 99.08 and 99. It can be ‎concluded from the results of this study that microwave radiation can be used as effective method ‎for removing of bacteria that can cause food poisoning. ‎

Keywords: Microwave Radian, Bacterial Growth, E. Coli.

http://dx.doi.org/10.47832/2717-8234.12.41


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