Six kW 915 MHz microwave treatment for 5 min reduced these three Salmonella serovars by 3.24
e4.26 log CFU/g. Four and two kW 915 MHz microwave processing for 5 min reduced these Salmonella
serovars by 1.14e1.48 and 0.15e0.42 log CFU/g, respectively. Microwave treatment did not affect acid,
peroxide, or color values of peanut butter.