Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments

The aim of this study was to model the inactivation of Salmonella enterica serovar Enteritidis in pasteurized omelet internally inoculated at different microwave heating treatments (300 W; 450 W, 600 W and 800 W). Results indicated a non significant change in Salmonella populations during the first 30 s treatment at 300 W and 450 W, being log reductions lower than 0.5 log CFU g−1. However, after 40 s treatment, log reductions had risen to 4.8 log CFU g−1 at 800 W. Inactivation rates were higher at 600 W and 800 W (0.67 and 0.63 s−1) than at 300 W and 450 W (<0.34 s−1). The temperature-dependent parameters of a Weibull model obtained by Mattick, Legan, Humphrey & Peleg (2001) were evaluated. It was concluded that combinations characterized by a temperature equal or above 70 °C ensured a minimum 4 log reduction of Salmonella population (i.e. 300 W-80 s; 450 W-60 s or 600 W/800 W-40 s). These results may be of value in food service establishments, as target treatments for microwavable potato omelet portions.