Identification of Klebsiella pneumoniae in microwavable chicken curries using 16s rRNA analysis

Microwave heating technology is widely used in food catering and domestic households. Nonuniformity of microwave temperature distribution causes the formation of hot and cold spots
in heated product has led to the survival of foodborne pathogens which may later cause food
borne diseases. It is the aim of this study to determine the effect of different microwave heating
on the microbiological quality of microwavable frozen chicken curries. Nine commercialised
frozen chicken curries were thawed overnight in the chiller (< 4°C) and exposed to different
microwave power levels and times (270 W at 60 s; 950 W at 150 s and 300 s). 25 g of chicken
curry were homogenised, serial diluted and enumerated aseptically. Total Aerobic Count
(TAC), Total Coliform Count (TCC), Escherichia coli count and Salmonella count were carried
out and no microorganisms were detected. Enterobacteriaceae were found in the food samples
after enrichment process. Polymerase Chain Reaction (PCR) amplification and 16S ribosomal
ribonucleic acid (rRNA) sequencing were carried out. Results of 16S rRNA sequence analysis
indicated that two gram-negative isolates after enrichment were identified as Klebsiella
pneumoniae.