تأثير استعمال أشعة المايكرويف في بعض التطبيقات الغذائية و المختبرية

Abstract EN

Study the effect of radiation microwave (MW) in inhibition the growth of some types of bacteria in a minced meat and barker were exposed to MW for different times included (0, 10, 20, 30 and 40) sec.The results showed a high inhibition rate for 40 sec, reached to 100%.

It is the other side studied the effect of microwave radiation against four types of bacteria included (Staphylococcus aureus, Escherichia coli, Proteus mirabilis and Klebsiella spp), when were exposed to for (0, 5, 10, 20, 30 and 40) sec the inhibition ratio reached to 100 % in each of the Proteus mirabilis and Klebsiella spp at 30 sec and Staphylococcus aureus and Escherichia coli at 40sec.

using MW in the sterilization media, such as Nutrient agar, Macconkey agar and Mannitol salt agar and compared with media sterilized through conventional autoclaving ,media poured in dishes and were incubated at 37ºc for 72 hour and then incubated at room temperature for 7 days, no contamination during the first 72 hours of incubation, and its pollution in conventional autoclaving media, as well as to study the effect of MW on the growth of E.coli, the results showed equal growth in both media.

the effect of MW in some virulence factors for Proteus mirabilis and their sensitivity to antibiotics, the results showed the effect of MW on the Swarming formation when exposure to MW for 20sec.

the resulte showed resistance bacteria to the Ciprofloxacin (cip) and sensitivity to the Aztreoname (ATM) compared with the bacteria not treated and that showed sensitivity to the CIP and ATM.

the effect of MW in the food by measuring the concentration of vitamins dissolved in water, in each of the meat exposure to heat and MW, were Measured by HPLC, the vitamins were affected in the concentration in both treatments.