Antilisterial Properties of Marinades during Refrigerated Storage and Microwave Oven Reheating against Post-Cooking Inoculated Chicken Breast Meat

This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased ( P < 0.05) from 2.7 ± 0.1 (day‐0) to...