The inactivation of Listeriamonocytogenes in a kiwifruit puree by conventional and microwave heatingwas studied.
Survival curves at three microwave power levels (600–1000 W) and three temperatures (50–60 °C) were
obtained. Data were properly fitted by a first-order kinetic model. Processing times under both technologies
were corrected to isothermal treatment for the kinetic study. Microwave heating was shown to effectively inactivate
L. monocytogenes. In the range of microwave and conventional processing conditions assayed, the 5-log10
reductions of L. monocytogenes recommended by the FDA for pasteurized products were achieved. The level of
microwave power applied had a considerable influence on the L. monocytogenes inactivation rate. The higher
the power level, the faster the inactivation. The inactivation of L. monocytogenes under microwave heating at
900W(D60 °C= 17.35 s) and 1000W(D60 °C= 17.04 s) happened faster than in a conventional thermal process
(D60 °C= 37.45 s). Consequently, microwave heating showed greater effectiveness for L.monocytogenes inactivation
than conventional heating.