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Appl Environ Microbiol. 1969 January; 17(1): 106-110
Copyright © 1969 American Society for Microbiology. All Rights Reserved.

Procedure for Evaluating the Effects of 2,450- Megahertz Microwaves upon Streptococcus faecalis and Saccharomyces cerevisiae1

R. V. Lechowich, L. R. Beuchat, K. I. Fox and F. H. Webster

a Department of Food Science, Michigan State University, East Lansing, Michigan 48823

ABSTRACT

Modifications of a commercial 2,450-megahertz microwave oven were made so that 6 ml of microbial suspension could be exposed to the microwave field for various periods of time. The microorganisms were contained in the central tube of a modified Liebig condenser positioned in the approximate geometric center of the oven cavity. Kerosene at -25 C was circulated through the jacket of the condenser during microwave exposure permitting microwaves to reach the microbial suspension. Flow rates of the kerosene were varied to permit the temperature of the suspension to range from 25 to 55 C during microwave exposure. Conductive heating experiments using similar temperatures were also conducted. A thermocouple-relay system was employed to measure the suspension temperature immediately after the magnetron shutoff. Continuous application of microwaves to suspensions of 108 to 109Streptococcus faecalis or Saccharomyces cerevisiae per ml appeared to produce no lethal effects other than those produced by heat. Respiration rates of microwave-exposed Scerevisiae were directly related to decreases in viable count produced by increased microwave exposure times.

FOOTNOTES

1 Michigan Agricultural Experiment Station Journal Article No. 4486.

Appl Environ Microbiol. 1969 January; 17(1): 106-110
Copyright © 1969 American Society for Microbiology. All Rights Reserved.





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Copyright © 1969 by the American Society for Microbiology. All rights reserved.