FONTE :http://jcm.asm.org/content/6/4/340.full.pdf MAY 4, 2012 at 22: 35 hours.
Bacterial decontamination of food products after exposure to microwave oven irradiation has been well documented, as reviewed by Culkin and Fung (2).
Although experiments done by Culkin with Escherichia coli and Salmonella typhimurium suggest that heat alone did not cause the lethality associated with microwave irradiation, definitive experiments by Goldblith and Wang (3) determined that the lethal effects of microwaves could be prevented by keeping the test organisms in an ice bath during exposure. Additional experiments conducted by Lechowich et al. (4) demonstrated that heat was the only factor effective in killing Streptococcus faecalis and Saccharomyces cerevisiae cultures by enclosing he
test organisms in a Liebig condenser and varying the temperature during exposure from 25 to 55°C.
A practical application for the irradiation effect of microwave ovens on bacteria was suggested by Bush (1). Qualitative experiments done in his laboratory indicated that it was possible to use microwave ovens to decontaminate media used in clinical microbiology. Based on the above data, a quantitative study was undertaken in this laboratory to determine the effect of timed microwave irradiation on commonly encountered bacterial pathogens and to evaluate its possible utilization in a clinical situation.
Bacterial decontamination of food products after exposure to microwave oven irradiation has been well documented, as reviewed by Culkin and Fung (2).
Although experiments done by Culkin with Escherichia coli and Salmonella typhimurium suggest that heat alone did not cause the lethality associated with microwave irradiation, definitive experiments by Goldblith and Wang (3) determined that the lethal effects of microwaves could be prevented by keeping the test organisms in an ice bath during exposure. Additional experiments conducted by Lechowich et al. (4) demonstrated that heat was the only factor effective in killing Streptococcus faecalis and Saccharomyces cerevisiae cultures by enclosing he
test organisms in a Liebig condenser and varying the temperature during exposure from 25 to 55°C.
A practical application for the irradiation effect of microwave ovens on bacteria was suggested by Bush (1). Qualitative experiments done in his laboratory indicated that it was possible to use microwave ovens to decontaminate media used in clinical microbiology. Based on the above data, a quantitative study was undertaken in this laboratory to determine the effect of timed microwave irradiation on commonly encountered bacterial pathogens and to evaluate its possible utilization in a clinical situation.
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