Microwave ovens don’t cook food like other appliances. In a regular oven, hot air makes both the food and its container hot, while in a microwave, the air is cool. The microwave oven emits microwaves which cause food molecules to vibrate. The resulting friction causes heat. This heat can get hot enough to kill the bacteria in foods. However, there are a few limitations.
These microwaves heat the molecules on the outside of the food, which can in turn heat further inside the food, but usually there are cold spots. These cold spots are uncooked or unheated food where bacteria can survive. But, there are some things the cook can do to prepare food safely and deliciously in a microwave.
It is important to become familiar with your microwave. Different ovens will take longer to cook the same food. All foods should be cooked immediately after defrosting. Never partially cook food and store it for later use.
It is important to remember that a microwave is not a sterilizer and it cannot be used to sterilize jars or bottles. Also, be especially careful when heating baby formula in a microwave, as it may result in a scald to the baby's mouth or throat. Even though a bottle might not feel warm to the touch after it has been microwaved briefly, there may be hot spots within the formula.
It is important to cook food in a container that won’t melt. If the container melts, harmful chemicals can leak into the food.
Use cookware made of:
Never use:
Plastic wraps are commonly used to cover the food while cooking in a microwave. Some wraps have chemicals that would be harmful if they leaked into the food. Precautions should be taken to make sure that the plastic wrap doesn’t touch the food at all. Never reuse plastic wrap. Alternatively, a paper towel or a lid for a microwave-safe container might be the safest way to go.
Microwaves themselves don’t destroy nutrients. However, heat can cause the nutrient level in foods to be reduced. Water can dissolve and wash away some vitamins. This is true of any type of cooking (stove or conventional oven).
There has been some speculation that microwaved food can be harmful to people. There is no credible experimental evidence to back up that statement.
RESOURCES:
American Dietetic Association
http://www.eatright.org/
US Department of Agriculture
http://www.fsis.usda.gov/
CANADIAN RESOURCES:
Canadian Partnership for Consumer Food Safety Education
http://www.canfightbac.org/
Health Canada
http://www.hc-sc.gc.ca/
References:
Cooking meat safely. Clemson University Cooperative Extension Service website. Available at: http://hgic.clemson.edu/factsheets/HGIC3580.htm . Accessed April 8, 2007.
Cooking safely in the microwave oven. United States Department of Agriculture website. Available at: http://www.fsis.usda.gov/Fact_Sheets/Cooking_Safely_in_the_Microwave/index.asp . Accessed on April 8, 2007.
Microwave cooking: does it destroy nutrients in vegetables? The Mayo Clinic website. Available at: http://www.mayoclinic.com . Accessed April 8, 2007.
Plastic wraps: are they safe in your kitchen? The American Dietetic Association website. Available at: http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/home_4326_ENU_HTML.htm . Accessed April 8, 2007.
Last reviewed April 2009 by Maria Adams, MS, MPH, RD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.