Many people use microwaves to make their safe food but it may not always be safe. Microwave ovens use electromagnetic radiation to heat water molecules in food.
The hotter your food, the more likely it will kill the bacteria in it. Some people think that microwave energy itself is deadly to bacteria, but this is unconfirmed. The key is to keep the food hot enough as long as it is possible.
A common problem of microwaves that heating is not uniform is so that some bacteria may survive. Microwave ovens heat food from the outside instead of heating it from the inside.
This may lead to cold spots that are too familiar with; these cold spots act as small pockets of bacteria. Many studies have linked this phenomenon with the small outbreak of food poisoning.
Does Microwave Kill Bacteria & virus in Food- Researchers Opinion
Researchers at the US Centers for Disease Control and Prevention published a study in the American Journal of Epidemiology. It saw an outbreak of Salmonella after the picnic, and dozens of people ate hot roast pork. Of the 30-people studied, all who used a microwave oven was sick, and no 20 people used a traditional oven or frying pan.
In another study in the journal Epidemiology Infection, six people who had eaten Salmonella after eating a dish made up of chicken and vegetables were observed. Scientists discovered that food was heated in a 500-watt microwave oven for five minutes before it was consumed - apparently not enough.
Studies have shown that the problem is that microwave oven users often ignore methods such as stirring and rotating foods to cook and check the temperature. Now I am showing a brief review on this topic.
How does microwave radiation affect different organisms?
However, microwave radiation is not ionizing radiation. It does not make food radioactive. You can also disinfect the kitchen sponge in a microwave oven. But this is no different from using the sponge to cook in water for a few minutes.
It is clear that when the food is exposed to ionizing radiation to kill microorganisms, insects. The chemical properties of the food change, so-called radiation products (RP's).
The little impact caused by the radiation and cause them to lose electrons and form freedom base. Most of these RPs are naturally present in non-radiation foods, so they do not pose any hazard.
When a unique radioactive product (URP) is formed, people are more concerned with human safety. However, microwave technology does not produce any RP at all.
There are more reasons for the problem of microwave food packaging than microwaves for the food itself because the packaging material may migrate into the food at very high temperatures. As for heating foods with their containers, the safest material for microwave ovens is microwave-safe ceramics or glass.
Does the microwave destroy nutrients in food?
In the consideration nutrients, this is a bit complicated. First, when people say nutrients, they refer to micronutrients. But proteins, fats, and carbohydrates are also nutrients called macronutrients.
Some micronutrients may be lost through cooking, and the amount and type of nutrients depend on the cooking method, and the temperature reached.
Although shorter cooking times may result in more nutrient retention in the microwave. In general, microwaves should not cause more nutrient loss than other cooking methods.
Microwave reservation should not be expected. Will retain more nutrients. Proteins become degenerated through cooking, but this does not affect the body's ability to use them.
There is evidence that vegetables immersed in microwave ovens may retain more vitamin C and that vitamin B. Such as vitamin B1, may be retained more in meat products, but the evidence is inconsistent. Do not expect it to have a significant impact on overall nutrition.
At an overall glance view - Microwave cooking does not always eliminate harmful bacteria.