Avaliação Microbiológica de Coentro (Coriandrum sativum) Submetido à Desidratação em Microondas.

A microwave oven was employed to dry cilantro. After treatment, moisture and water activity were reduced. Fresh cilantro had a high rate of coliform bacteria and was positive for Salmonella sp., being inapropiate for consumption according Brazilian sanitary standard rules. However, microbial levels for dried cilantro were acceptable. Moreover, yeasts and molds and mesophilic aerobic microorganisms also diminished. Therefore microwave drying is a feasible way to preserve cilantro at a domestic level. [ABSTRACT FROM AUTHOR]