Comparison of the effect of 2450 MHz and 915 <scp>MHz</scp> microwave heating on the inactivation of <i>Escherichia coli</i><scp>O157</scp>:<scp>H7</scp> and <i>Salmonella</i> Typhimurium in large‐scale peanut butter processing
The findings indicate that 915 MHz microwave processing could be an effective method for the food industry to use in peanut butter pasteurization as it achieves pathogen reduction without compromising product quality. © 2025 Society of Chemical Industry.
Authors
- Donghyun Kang (ORCID: https://orcid.org/0000-0003-1966-1397)
- Won‐Jae Song (ORCID: https://orcid.org/0000-0002-1374-3140)
- Hun‐Gu Sagong
Institutions
- Seoul National University of Science and Technology (KR)
- Seoul National University (KR)
- Kyonggi University (KR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-24
- DOI
- https://doi.org/10.1002/jsfa.14306
- Citations
- 1
- Primary Topic
- Listeria monocytogenes in Food Safety
- Type
- article
- Field-Weighted Citation Impact
- 1.23
Funders
- National Research Foundation of Korea