The Effect of Brief Microwave Treatment on Numbers of Bacteria in Fresh Chicken Patties

Fresh, raw chicken patties were exposed to microwaves for 0, 10, 20, or 40 sec, then tested immediately for total count and coliforms. The work was repeated four times. Briefly exposing chicken patties to microwaves reduced their total count from 104 to 6 × 103 after 10 sec, to 103 after 20 sec, and to nearly 102 after 40 sec. The 40-sec. treatment had some effect on meat color (partially cooked). Coliforms were less affected than was total count, the MPN dropped from 100/10 g. in the untreated meat to 50/10 g. after the meat had been exposed to microwaves for 40 sec. It is suggested that microwaves might be used to pasteurize raw meat products without changing other quality characteristics of the meat.