تأثير أشعة الميكروويف في بكتيريا E.coli الموجودة في الحليب و في الجبن الأبيض الطازج

الملخص EN

The objective of this investigation was to determine the effective of microwave radiation on Escherichia coli contaminating milk (105 -106 Cell/ml) and in white cheese manufactured of milk contaminated with 106-107 Cell/ml by traditional method.

Samples of milk were exposed to radiation of microwave for different periods (10, 20, 40, 60 and 80 sec) and cuts of white cheese were immersed into sterilized distilled water and exposed to radiation of microwave for 90 sec, 120 sec, 150 sec, 180 sec, 240 sec, and 300 sec.

Results showed that the duration of 60 sec was enough to eliminate the E.

coli in milk heated up to 90 °C and that the duration of 240 sec or 300 sec.

was also enough to eliminate E.

coli in cuts of cheese when heated up to 85 °C or 300 sec, respectively.

The presence of hot water (100 °C), greatly helped to eliminating bacteria E.

coli in cutting cheese.

It was also found that the use of microwave radiation was safety to destroy E.

coli in milk and white cheese.