Bates C J, Spencer R C
Department of Bacteriology, Floor F, Royal Hallamshire Hospital, Sheffield, UK.
J Hosp Infect. 1995 Feb;29(2):121-7. doi: 10.1016/0195-6701(95)90193-0.
The use of microwave ovens is becoming increasingly popular, but there is little data on the bactericidal effect of this mode of cooking. Following a family outbreak of gastroenteritis due to Salmonella enteritidis PT4, where eggs poached in a microwave oven were the suspected source, we investigated the survival of Salmonella spp. in artificially contaminated eggs cooked in a microwave oven. The survival of six serotypes of Salmonella at various inocula were studied, after cooking the eggs using two recognized poaching methods. Salmonellae were readily recovered after cooking if the yolk was still soft, whichever serotype, inoculum or cooking method was used. The survival of organisms was related to the number of organisms present in the raw eggs. The advice regarding eating lightly cooked eggs should be the same whether microwave or more conventional cooking techniques are used.
微波炉的使用越来越普遍，但关于这种烹饪方式的杀菌效果的数据却很少。在一次因肠炎沙门氏菌PT4引起的家庭肠胃炎暴发中，用微波炉煮的荷包蛋被怀疑是传染源，我们调查了沙门氏菌在微波炉中烹制的人工污染鸡蛋中的存活情况。使用两种公认的荷包蛋烹饪方法煮鸡蛋后，研究了六种血清型沙门氏菌在不同接种量下的存活情况。无论使用哪种血清型、接种量或烹饪方法，只要蛋黄仍然柔软，烹饪后沙门氏菌很容易被检出。生物体的存活与生鸡蛋中存在的生物体数量有关。无论使用微波炉还是更传统的烹饪技术，关于食用轻度煮熟鸡蛋的建议应该是相同的。
