The Claim: Microwave Ovens Kill Bacteria in Food

They might be quick, but do microwave ovens really zap all that harmful bacteria in food as it cooks? Take a look at how your microwave could leave you feeling under the weather.

Researchers say heating food in microwave ovens doesn’t necessarily kill all the harmful bacteria. Microwaves by principle heat food by means of micro wave radiation.

From Wikipedia:

Even though it heats well with this principle, the heat is not uniform across the surface of the food or the meat. Researchers say it leaves cold spots (unheated portions), which act as a small pockets where bacteria still thrive. Because of these cold spots, there have been many incidents of food poisoning.

Researchers at the Centers for Disease Control and Prevention did a study and published it in The American Journal of Epidemiology. They studied one case of Salmonella outbreak after a picnic where dozens of people ate reheated roast pork. In that case, 30 people were studied -- 10 who used microwave oven and got sick, 20 who used conventional oven or skillet and didn’t get sick.

Another study, in the journal Epidemiological Infections, also found similar results. Six people contracted salmonella at a buffet after eating a dish consisting of chicken and vegetables. The researchers found that the food was heated in a 500-watt Microwave oven for five minutes before it was eaten. This heating was not adequate to kill the bacteria present in the food.

So how do you avoid such incidents in Microwave Cooking? It is best to follow the cooking instructions, stir the food if possible in the middle of the cooking and use the recommended time mentioned in the manual for each variety of food.

I use a conventional oven or skillet most of the time -- it is the best way. Also, we stir our food and watch to ensure it's cooked to the right temperature. It takes longer than Microwave cooking, but precaution is best health-wise.

I don't think people should rely on Microwaves as much. Studies have found that they can remove many healthy nutrients while cooking. Also, taste is many times better with the conventional oven or skillet method.

Ref: NY Times

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