The effect of microwave onto pathogen microorganisms were isolated from red and chicken meats

In this study; the effect of microwave energy onto Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica which were isolated from minced veal, pieced veal, chicken breast and chicken leg meats was studied.A total of 28 samples which consisted of 7 minced veals, 7 pieced veals, 7 chicken breasts and 7 chicken legs were used in this study. Isolation of bacteria and couting of total mesophilic aerobic bacteria were done from control samples. Other parts of samples were cooked in microwave oven at low (130W), medium (400W) and high (700W) degrees for 2 minutes.The measurement of temperature, counting of total mesophilic aerobic bacteria and isolation of bacteria were done just after and 30 minutes after cooking.In total mesophilic aerobic bacteria counts; the control samples had too many bacteria. Same samples had less bacteria than control samples, after cooking at low degree. Samples which analysed 30 minutes after cooking had less bacteria than the samples which analysed just after cooking which were cooked at low degrees. It wasn?t found any bacteria in samples which were cooked medium and high degrees.When we looked the effect of microwave ovens on the bacteria which were isolated from studied meats, medium and high degrees of microwave oven had the best influence on these bacteria.In conclusion; the effect of microwave ovens onto bacteria is related with heat and lethal effects of high states of microwave ovens onto bacteria.