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Elzeiny,, H., Abd-Alla, M. (2002). IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK. Journal of Food and Dairy Sciences, 27(10), 6835-6845. doi: 10.21608/jfds.2002.256864
Hoda M. Elzeiny,; Magda S. Abd-Alla. "IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK". Journal of Food and Dairy Sciences, 27, 10, 2002, 6835-6845. doi: 10.21608/jfds.2002.256864
Elzeiny,, H., Abd-Alla, M. (2002). 'IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK', Journal of Food and Dairy Sciences, 27(10), pp. 6835-6845. doi: 10.21608/jfds.2002.256864
Elzeiny,, H., Abd-Alla, M. IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK. Journal of Food and Dairy Sciences, 2002; 27(10): 6835-6845. doi: 10.21608/jfds.2002.256864

IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK

Article 1, Volume 27, Issue 10, October 2002, Page 6835-6845  XML PDF (2.67 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2002.256864
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Authors
Hoda M. Elzeiny,1; Magda S. Abd-Alla2
1Dairy Science and Technol. Dept., Faculty of Agric., Cairo Univ., Giza, Egypt
2Microbiology Dept., Faculty of Agric. at Fayoum, Cairo Univ., Egypt
Abstract
Staphylococcus aureus ATCC 25923 suspended in nutrient broth (168 x 104
CFUlml.) and buffalo's milk (85x104 cfu/ml) were placed in glass tubes. Nutrient broth
tubes were exposed to microwave of low (90w), medium (450w) and high (900w)
power for 0, 2, 4, 6, 8 and 10 seconds. Milk tubes were subjected to microwave of
high power for the same exposure periods. The final temperature of the media and
rate of microorganism destruction and the effect of this treatment on the changes of
morphological profile and rheological properties of S. aureus were determined.
Microwave irradiation completely destroyed the microorganism when
exposed for 8 seconds and the 900 w power at a final temperature of 75°C in nutrient
broth and 86°C in buffalo's milk. The athermic effect of the microwave on the
microorganism was supported by the 80% destruction obtained at a final temperature
of 40°C. Microwave heating decreased cell diameter, width, length, perimeter, surface
area, thickness and sphericity and increased cell compactness. These changes
increased by increasing microwave power and/or exposure period. 
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