[Effect of microwaves over Staphylococcus aureus and Salmonella spp. inoculated into frozen minced meat].

The efficacy of the microwave oven in the destruction of some pathogenic microorganisms inoculated into minced meat was studied. These were inoculated with Salmonella spp. or Staphylococcus aureus, freezed for 2-3 days at -4 degrees C and thawed, according to their weight, in an Amana microwave (24450 Hz). They were radiated at levels of 60%, 70%, 80% and 90% for periods of 15, 45, 60, 90 and 105 seconds. The rate of survival of each bacteria was determined according to the methodology described by Vanderzant and Splittstoesser, as well as the activity of the acid phosphate enzyme as cooking parameter. The microbiological analysis shows that, despite the cooking level used, the time required for the elimination of both bacteria is greater than the one in which the meat is considered enzymatically and organoleptically cooked.