Bacteria in food have been reported to survive in larger numbers after processing by microwave radiation than after conventional processing. The bactericidal effect of a domestic microwave oven (SHARP R-7280) on certain pathogenic enterobacteria species was investigated in vitro, in comparison with conventional heating (boiling). The death rates of different nosocomial strains of Escherichia coli, Salmonella sofia, Salmonella enteritidis, Proteus mirabilis and Pseudomonas aeruginosa were tested. The microwave oven and the conventional heating system used were both calibrated in order to calculate temperatures from exposure times. For each strain duplicate samples of 25 ml of pure culture with concentrations at least 10(6) cfu/ml were exposed to microwave radiation. An equal number of samples of the same volume and concentration were exposed to conventional heating. Subsequently all samples were examined qualitatively and quantitatively following standard microbiological procedures. The results indicate that microwaves have an efficient bactericidal effect on the enterobacteria in liquid cultures.

中文翻译：

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微波辐射和常规加热过程中液体培养物中肠杆菌的存活。

据报道，与常规加工相比，通过微波辐射加工后的食品中细菌的存活数量更大。与常规加热（沸腾）相比，在体外研究了家用微波炉（SHARP R-7280）对某些病原性肠细菌的杀菌作用。测试了大肠杆菌，沙门氏菌，肠炎沙门氏菌，奇异变形杆菌和铜绿假单胞菌的不同医院菌株的死亡率。都要对微波炉和使用的常规加热系统进行校准，以便根据暴露时间计算温度。对于每个菌株，将浓度至少为10（6）cfu / ml的25 ml纯培养物的双份样品暴露于微波辐射。将相同数量和相同浓度的相同数量的样品置于常规加热条件下。随后，按照标准微生物程序对所有样品进行定性和定量检查。结果表明，微波对液体培养物中的肠细菌具有有效的杀菌作用。