The effect of short-time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat Original Research Article

Fresh skin-less chicken breasts were inoculated with Escherichia coli K12 and Campylobacter jejuni (5–6 log10 cfu cm−2) and exposed to microwaves (2450 MHz) in an experimental microwave oven at full power (IEC 1138.8 W) for 10, 20 or 30 s. All three exposures had only a minimal effect on bacterial numbers, in some cases counts were higher after treatment, irrespective of treatment time. Exposure to microwaves for 20 and 30 s had some effect on meat appearance (signs of partial cooking were observed). Further trials were carried out using uninoculated skin-on breasts to determine if 30 s exposure had any effect on subsequent microbial growth and hence shelf-life. There was found to be no difference between the shelf-life of treated and untreated samples stored at 3±1°C. Overall, the results indicate that short time exposure of microorganisms on chicken meat to microwaves has no significant effect on numbers or growth.