To minimise risk, check the labelling on the package and follow the instructions to microwave food
Latest News - Today every kitchen would seem “under-equipped” without a microwave, with its efficient ability to cook, defrost and reheat a variety of different foods. The handy appliance uses microwave radiation to do so. This is a type of electromagnetic radiation similar to radio waves and infrared light.
Although generally recognised as safe, the internet is awash with articles about the dangers microwave radiation poses to your food. Some claim using microwaves can cause “cataracts and cancer”. Other posts says it “zaps the nutrients right out of your food”.
Does it kill bad bugs?
If the food is already contaminated with bugs that produce toxins, microwaving might kill the toxin-producing bug but not destroy the toxins, despite the correct temperature and time combination. This can also apply to other cooking methods. Appropriate food storage is the key to minimising such risks.
Minimising risk
- Avoid overcooking vegetables to minimise nutrient losses
- Before microwaving, check the labelling on the package and follow the instructions
- If the package is not marked as being microwave-safe, switch to a suitable microwave container
- Rotate and stir foods during cooking to spread the temperature of heating equally and as such minimise potential for food-borne illness. Check the temperature of food before consumption
- Remember microwaving cannot magically make contaminated food safe. So if in doubt, throw it out.
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