Microwave cooking and food safety

Food safety of microwave cooking was investigated. Shrimp samples were inoculated with three strains of L.monocytogenes at a level of 5 x 105 CFU/g. One hundred grams of shrimp were cooked in a microwave oven using a programmed temperature-time treatment based on a modified mathematical model. After cooking, thermally stressed cells were recovered following two enrichment methods. The results showed a significant reduction in L.monocytogenes immediately after cooking; cold enrichment anhanced recovery of heat stressed Listeria. Persistence of Listeria emphasizes the need to refrigerate the food for a limited time after microwave cooking. Potential risk for the consumer and control strategies are discussed.