Table 1

Growth medium	Treatment	Microorganism	D value	References
Apple juice	D_{50,55 and 60°C} (conventional heating at 50-70°C)	S. cerevisiae	58, 25 and 10s	[21]
	D_{52.5,55 and 67.5°C} (microwave heating at 700 W, 2450 MHz)	S. cerevisiae	4.8, 2.1 and 1.1s
	D_{55,60 and 70°C} (conventional heating at 50-80°C)	L. plantarum	52, 22 and 8.4s
	D_{57.5.,60 and 62.5°C} (microwave heating at 700 W, 2450 MHz)	L. plantarum	14, 3.8 and 0.79s
Glucose saline	D_{55,60 and 65°C} (conventional heating)	E. coli K-12	73, 18 and 3.0s.	[24]
Glucose saline	D_{55,60 and 65°C} (microwave heating)	E. coli K-12	20, 8.3 and 2.0s	[24]
Foods	D_55°C (conventional heating)	S. aureus	17.8, 2.4 and 3min	[25]
Foods	D_55°C (microwave heating)	S. typhimurium and E. coli	11.6, 2.3 and 2.9s	[25]

Table 1: Changes in viable counts of microorganisms in liquid foods after microwave and conventional heating.