MXPA97009945A - Antibiot microwave oven - Google Patents
Antibiot microwave ovenInfo
- Publication number
- MXPA97009945A MXPA97009945A MXPA/A/1997/009945A MX9709945A MXPA97009945A MX PA97009945 A MXPA97009945 A MX PA97009945A MX 9709945 A MX9709945 A MX 9709945A MX PA97009945 A MXPA97009945 A MX PA97009945A
- Authority
- MX
- Mexico
- Prior art keywords
- microwave oven
- antibiotic
- cooking chamber
- cooking
- food
- Prior art date
Links
- 230000003115 biocidal Effects 0.000 claims abstract description 28
- 238000010411 cooking Methods 0.000 claims abstract description 26
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 11
- 244000052616 bacterial pathogens Species 0.000 claims abstract description 6
- 241000589517 Pseudomonas aeruginosa Species 0.000 claims abstract description 5
- 229940055023 Pseudomonas aeruginosa Drugs 0.000 claims abstract description 5
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 claims abstract description 4
- 241000588724 Escherichia coli Species 0.000 claims description 6
- 241000178961 Paenibacillus alvei Species 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 10
- 239000002609 media Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000007853 buffer solution Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 241000607142 Salmonella Species 0.000 description 3
- 206010039447 Salmonellosis Diseases 0.000 description 3
- 206010016952 Food poisoning Diseases 0.000 description 2
- 210000004080 Milk Anatomy 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001717 pathogenic Effects 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000008055 phosphate buffer solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LRJAGMBMPSXEFP-UDPUMDPQSA-N 2-[[[(1R)-1-[[(2R)-2-[3-acetamido-2-[[[(2R,3S,4R)-3,4-dihydroxy-5-(5-iodo-2,4-dioxopyrimidin-1-yl)oxolan-2-yl]methoxy-hydroxyphosphoryl]oxy-hydroxyphosphoryl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxypropanoyl]amino]ethyl]-hydroxyphosphoryl]methyl]penta Chemical compound CC(=O)NC1C(O[C@H](C)C(=O)N[C@@H](C)P(O)(=O)CC(CCC(O)=O)C(O)=O)C(O)C(CO)OC1OP(O)(=O)OP(O)(=O)OC[C@@H]1[C@@H](O)[C@@H](O)C(N2C(NC(=O)C(I)=C2)=O)O1 LRJAGMBMPSXEFP-UDPUMDPQSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229940088710 Antibiotic Drugs 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000588722 Escherichia Species 0.000 description 1
- 206010064147 Gastrointestinal inflammation Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007842 Glycine max Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- MVVPIAAVGAWJNQ-DOFZRALJSA-N N-Arachidonoyl dopamine Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(=O)NCCC1=CC=C(O)C(O)=C1 MVVPIAAVGAWJNQ-DOFZRALJSA-N 0.000 description 1
- 231100000614 Poison Toxicity 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth media Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 244000045947 parasites Species 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
Abstract
An antibiotic microwave oven for cooking food inside your cooking chamber using high frequency energy, including an antibiotic layer provided to the cooking chamber to kill the bacteria produced inside the cooking chamber contaminated by the cooking food and to prevent the spread of harmful microbes. The antibiotic layer is formed of zeolite-AG, mantandoesescherichia coli, salmonella typhimurium, pseudomonas aeruginosa and bacillus alv
Description
OVEN OF M ICROON DAS ANTI BI BI OT
BACKGROUND OF THE I NVENTION
FIELD OF THE I NVENTION
The present invention relates to a microwave oven having an antibiotic effect. More particularly, it is related to an antibiotic microwave oven whose interior is coated with a material that contains a substance that kills harmful bacteria and eumycetes.
DI SCUSIÓ DE LA TÉCN I CA RELACIO NADA
As shown in the sample in FIGURE 1, a microwave oven includes a main body 10, a cooking chamber 20 provided on one side of the main body 10 and in which the food F is placed to be cooked, a door 30 opens and closes the cooking chamber 20, a control panel 40 provided on the other side of the main body 10 for controlling the electrical components, a turntable 50 that rotates the food F placed in the tray of the cooking chamber 20 to be cooked to high frequency energy. When cooked with a conventional microwave oven, the food F in the cooking chamber 20 can boil and splash, so as to foul the cooking chamber 20, which produces eumycetes and harmful bacteria within the cooking chamber 20.
BRIEF DESCRIPTION OF THE INVENTION
Accordingly, the present invention is directed to an antibiotic microwave oven that substantially prevents one or more of the problems given the limitations of the disadvantages of the related art. It is an object of the present invention to provide an antibiotic microwave oven whose interior is coated with a material containing a substance that kills germs and harmful bacteria. Additional features and advantages of the invention will be set forth in the description below, and in part will be apparent from the description or may be learned and practiced from the invention. The objects and other advantages of the invention will be carried out and will be obtained by means of the structure indicated particularly in the written description and the claims about this, as well as the attached drawings. To achieve these and other advantages and in accordance with the purpose of the present invention as exemplified and described broadly, an antibiotic microwave oven is disclosed for cooking food within its cooking chamber utilizing high frequency energy, including an antibiotic layer. located in the cooking chamber to kill the bacteria produced inside the cooking chamber contaminates the cooked food and to prevent the spread of harmful microbes. The antibiotic layer is formed of zeolite-AG, thus killing escherichia coli, salmonella typhimurium, pseudomonas aeruginosa and bacillus alvei. It should be understood that the foregoing general description and the following detailed description are illustrative and their purpose is to provide further explanation of the invention as claimed.
BRIEF DESCRIPTION OF THE DIAMETERS APPENDIXES
The accompanying drawings, which are included to provide a better understanding of the invention and are incorporated and constitute part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the drawings: In the drawings: FIGURE 1 is a perspective view of a conventional microwave oven; and FIGURE 2 is a perspective view of the interior of the cooking chamber of a microwave oven wherein an antibiotic layer is formed in accordance with the present invention.
DETAILED DESCRIPTION OF THE PREFERRED MODALITY
Reference will be made in detail to the preferred embodiments of the present invention, examples of which will be illustrated in the accompanying drawings. Referring to FIGURE 2, an antibiotic layer 100 is formed on each of the inner walls of the cooking chamber 20, a door 30, a turntable 50 of a microwave oven, thereby killing the bacteria produced by the cooking food . More specifically, an antibiotic layer 100 is formed on the right, left, rear, floor and ceiling walls of the cooking chamber of 20, and on the inner surface of the door 30, the outer surface of the turntable 50. Generally, the antibiotic layer 100 It is formed of zeolite-AG having an excellent antibiotic effect, thus preventing the spread of green mold. The zeolite-AG is a mineral resistant to temperature and when applied to temperatures of 300 ° C it does not discolor. In addition, it is very stable with respect to water and organic solvents and has a long-lasting antibiotic effect. This mineral anti-biotic material kills Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa and Bacillus atvei and prevents the spread of mold, thus being very effective in areas of high temperature and high humidity. Escherichia coli are non-pathogenic microbes, the type of species of the genus, occurring as part of the normal intestinal flora of vertebrates. The escherichia coli, is used as a contamination index of the food sanitation review. We can more easily suffer from a food poisoning due to the ingestion of food contaminated by bacteria or by poisonous substances produced by bacteria during the summer. Salmonella are bacteria that are pathogenic to humans and other warm-blooded animals and cause food poisoning, gastrointestinal inflammation, typhoid, fever or septicemia.
Bacillus alvei are gram-positive aerobic rod-shaped bacteria that produce endospores that do not swell the rod and include many saprophytes and some parasites. They exist in the earth, straw and streams, the surface of soybean paste and soy sauce, milk, etc. They curdle the milk, break the starches into simple sugars and dissolve the fat and oil. They quickly spread by fission and have great resistance to heat, preventing conjunctivitis. The following test was conducted to review the antibiotic effects of the inventive microwave oven.
[RESULT] A sample coated with the antibiotic material, according to the present invention and samples from the conventional microwave ovens, a control group, were prepared in 10 cm x 10 cm. Escherichia coli KCTC11 16, pseudomonas aeruginosa KCTC1 750 and salmonella typhimuri um KCTC1926 were used as test strains. The three aforementioned test strains, each carried out on inclined media, were inoculated into a liquid medium of 10 ml containing substances from Table 1 and were cultured in a liquid medium at 37 ° C for 18 hours, thus obtaining a Pre-culture fl ow. The preculture fluid was diluted with a sterilized phosphate buffer solution (0.2 mol, pH7), so that each strain of 10 ^ to 10 * was contained in the liquid medium of 10 ml. The 90 ml sterile phosphate buffer solution (0.2 mol, pH 7) was placed in a 250 ml divided triangular flask as a test liquid. The buffer solution of 70 ml was separated into a 250 ml triangular flask, and the test liquid was separated from 5 ml. To each of the above samples, test strains were added to make the test culture liquids. After mixing and shaking the test culture liquids 10 ~ 1, 10"2 and 10" 3 solutions were made as buffer solutions to dilute with one part (1 ml) of the respective test culture liquids. Each buffer solution of 1 ml was mixed with a medium of 20 ml containing substances from table 2 in Petri dish and then hardened. Each of them was cultured in a culture medium of 37 ° C for 24 hours, and the number of colonies of each test strain was counted and the count number was calculated by a multiple of dilution. A resulting value was an initial number.
The test culture liquids were grown under agitation in a water bath at 30 ° C for 140 rpm. After 24 hours of culture, solutions of 10"^, 10 ~ 2 and 10 ~ 3 were made as buffer solutions to dissolve them with one part (1 ml) of the respective test culture liquids. of previous colony counts, the number of colonies of each Petri dish was counted and the counted number was calculated by a multiple of dilution.A resulting value was the number of colonies grown per hour Table 3 shows the result of the test conducted to compare the nventive microwave oven with the control group of the conventional microwave oven and the antibiotic effect
[Nutrient broth] Table 1
I ngrediente Contained
Beef broth 3 g Peptone 5 g Distilled water 100 ml (pH 7) [Nutrient broth] Table 2
Content Ingredient
Beef broth 3 g Peptone 5 g Glucose (or dextrose) 1 g Agar 1 5 g Distilled water 100 ml (pH 7.2)
Table 3
Sample number 24 hours after
Escherichia Control group 3.42 x 105 6.80 x 1 05 coli This invention 3.42 x 105 < 1 Pseudomonas Control group 7.50 x 105 2.20 x 104 aeruginosa This invention 7.50 x 105 < 1 Salmonella Control group 5.20 x 105 5.90 x 1 05 typhimurium This invention 5.20 x 105 < 1 0
The microwave oven of the invention has an antibiotic effect superior to the control group shown in Table 3.
As described in the above, the antibiotic microwave oven of the present invention includes an antibiotic layer formed in each of the upper walls that make up the cooking chamber, thus preventing the food cooked in the cooking chamber from being contaminated by various types of microbes. It will be apparent to those skilled in the related art that various modifications and variations can be made in the antibiotic microwave oven of the present invention without departing from the spirit or scope of the invention. In this way it is intended that the present invention cover the modifications and variations of this invention provided they are within the scope of the appended claims and their equivalents.
Claims (2)
1. An antibiotic microwave oven for cooking food inside its cooking chamber using high frequency energy, comprising an antibiotic layer provided to the cooking chamber to kill the bacteria produced inside the cooking chamber contaminated by the cooking food and for prevent the spread of harmful microbes.
2. The antibiotic microwave oven, according to claim 1, characterized in that the antibiotic layer is formed of zeolite-AG, thus killing escherichia coli, salmonella typhimurium, pseudomonas aeruginosa and bacillus alvei.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970028368A KR19990004292A (en) | 1997-06-27 | 1997-06-27 | Antibacterial microwave |
| KR97-28368 | 1997-06-27 | ||
| KR9728368 | 1997-06-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MX9709945A MX9709945A (en) | 1998-12-31 |
| MXPA97009945A true MXPA97009945A (en) | 1999-02-01 |
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