Effects of Temperature and Time on the Reduction of the Types and Quantity of Microorganisms During Ovening Beef Mum with a Microwave Oven, Kalasin Province

Abstract

The objective of this study was to investigate the effects of temperature and time on the reduction of quantity and type of microorganisms to “mum (preserved) beef” during ovening with a microwave oven. It was conducted in Kalasin province during August 2016 - April 2017 as an experimental research with repeated measured factorial design. The samples were mum (preserve beef) rod, 216 samples, and mum pieces, 144 samples. Microorganisms used in the study were Escherichia coli, Salmonella spp., Staphylococcus aureus, yeast and mold. It was found that there was completed reduction of Escherichia coli, Salmonella spp., Staphylococcus aureus, yeast & mold when ovening mum rod at 600 watts for 5 minutes. For mum pieces at 600 watts for 3 minutes, there was 99.20%, 99.17%, 100.00%, 100.00% for Escherichia coli, Salmonella spp., Staphylococcus aureus, yeast & mold, respectively. If longer heating, the mum piece would burn. Thus, mum could be considered as unsafe food. Consumers should heat mum rod at 600 watts for 5 minutes in order to get rid of pathogenic microorganisms.