The latest voices come from Seoul National University scientists Won-Jae Song and Dong-Hyun Kang. In the February 2016 edition of Food Microbiology, Song and Kang report on their experiments to inactivate Salmonella Senftenberg, Salmonella Typhimurium, and Salmonella Tennessee in peanut butter by subjecting it to 915 MHz microwave heating.
Highlights of their work include:
- Peanut butter inoculated with Salmonella was treated with 915 MHz microwave system.
- Six kW microwave heating effectively reduced Salmonella in peanut butter.
- No significant change of color, acid and peroxide value was observed.
- Microwave heating can be used as a control method for peanut butter pasteurization.
FoodWorld 