Microwave ovens: Effects on food quality and safety
1985
Matthews, M. Eileen
A literature review discusses food quality factors related to the use of microwave ovens. The various characteristics of consumer and commercial microwave ovens for domestic and food service use are compared. Seven recommendations for reheating foods in hospital cook/chill food service microwave ovens are discussed. The microbiological safety (expressed as colony-forming units/g food) is summarized for the microwave processing of several foods (beef stew, scrambled eggs, roast beef) for actual conditions in hospital cook/chill systems. Research needs and potential risks factors are identified and discussed. (wz)
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