The Effect of microwave frequency and pulsed microwave power on meat carried bacteria

Final Activity Report Summary - VFM (The effect of microwave frequency and pulsed microwave power on meat carried bacteria)

The aim of this project was to evaluate the potential of using microwaves for destructing common food carried bacteria. The objective was to reduce the energy input so that the technique and methodology becomes more attractive for different commercial applications. Three different bacteria were examined and included Ecoli, Salmonella and Staphylococcus. Results proved that under fixed frequency (2.45 GHz) conditions and power levels up to 100 Watts, all three bacteria were destructed at different resident time intervals. Although experiments with pulsed power conditions improved the killing rate by at least 5%, the variable frequency trials did not yield any comparable improvements even at much higher power levels.

The most important scientific achievement was to bring the power level down to bacteria destruction levels without substantially increasing the temperature to intrinsic lethal levels and evaluate the potential that the technology can be implemented in industrial or domestic applications for improving the shelve life of foodstuff.

Final Activity Report Summary - VFM (The effect of microwave frequency and pulsed microwave power on meat carried bacteria)

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