To examine the mechanism of microbial cell inactivation by microwave heating along with the differences in the effects on gram-positive and -negative bacteria.
| Exposure | Parameters |
|---|---|
|
Exposure 1:
2.45 GHz
Exposure duration:
up to 80 s
|
|
| Frequency | 2.45 GHz |
|---|---|
| Type | |
| Exposure duration | up to 80 s |
| Exposure source | |
|---|---|
| Setup | cells placed in the center of the oven |
| Sham exposure | A sham exposure was conducted. |
| Measurand | Value | Type | Method | Mass | Remarks |
|---|---|---|---|---|---|
| power | 600 W | maximum | - | - | - |
Microwave radiation of cell suspensions resulted in a dramatic reduction of the viable counts as well as increases in the amounts of DNA and protein released from cells. No significant reduction of cell density was observed in either cell suspensions (it is believed that most of the bacterial cells inactivated remained unlysed). A severe damage on the surface of most E. coli cells was found, yet there was no significant change observed in the B. subtilis cells. Exposed E. coli cells were lysed in the presence of SDS, yet B. subtilis cells were resistent to SDS.
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