Microwaving food safely
April 15, 2008
With the recent outbreaks associated
with under-cooking of pizza and potpies, the issue of microwaving is a hot topic
right now. Below are some additional blurbs that you may find useful.
iFSN video: Cooking with a microwave
14.apr.08
International Food Safety Network
http://www.youtube.com/watch?v=X4JplRDDf6w
In October 2007, at least 270 people in 36 American states got sick with Salmonella after eating Banquet Pot Pies, leading to a national recall and prompting many to question the safety of microwave cooking. Since the outbreak, the manufacturer, ConAgra, has revamped their labeling to try to ensure proper microwave preparation by consumers. But questions still loom whether these label changes are enough, and may leave people wondering how to properly cook using a microwave.
Precautions should be taken when cooking with a microwave. Be sure to have a tip-sensitive digital thermometer on hand to check the status of the food. Only microwave food that has been stored according to directions, so the chances of contamination are minimized. Use a covered dish (non-metal and microwave safe) if possible, and arrange items so they don’t block each other, Microwave cooking does not easily penetrate the centers of larger food products, so it is important to try and cut the product into smaller chunks, or spread the product out.
For thick items that can’t be cut:
• use medium power;
• microwave for a longer period of time;
• stir, turn, or flip food halfway through to limit cold spots;
• let food stand for a couple minutes when finished microwaving; and,
• be cautious of bones (they can act as heat shields.
There are many other variables that dictate how well food is cooked in the microwave, including:
• type of container;
• physical state of food (frozen or thawed);
• type of food;
• product geometry;
• moisture content;
• bone presence; and,
• microwave wattage
The wattage of a microwave is located on the back or inside the door. Microwave power is grouped into high (1000 – 1300 W), medium (700-900 W) and low (500-600 W). Many labels on microwave foods give cook times for high, medium and low wattage microwaves, so it is handy to know the wattage being used.
There are hundreds of frozen, prepared products or meals, like pot pies, that may contain raw or fully cooked ingredients. The only way to know is to read labels carefully. Package labels may also contain instructions to cook to 165°F for poultry and 160°F for beef and other meats, and to verify doneness using a digital, tip-sensitive thermometer. To be on the safe side, leftovers should reach 145°F.
Microwaves are notorious for cold spots and temperature variation, so use a tip sensitive digital thermometer in multiple areas, at a variety of depths. Do this by slowly pushing the thermometer into the food, watching for variation in temperature. For thawing cuts of meat prior to cooking, these temperatures do not need be reached in the microwave. However, care should be taken to prevent contaminating the surfaces of the microwave with raw meat.
In some cases, the recommended cook times may not be sufficient to reach safe end temperatures. This is not an issue if the meat is pre-cooked and designated Ready To Eat (RTE). But, if the product contains raw meat then a tip sensitive digital thermometer must be used to make sure it is safely cooked. If the dinner has not reached the right temperature, put it back in for a minute or two and try again.
Microwaves do not destroy bacteria by radiation. Microwaves, like other cooking methods, use temperature, and the only way to know a food’s temperature is with a digital, tip-sensitive thermometer. These precautions should be taken if you’re going to microwave last night’s leftovers, or a TV dinner. Carefully read and follow the manufacturer’s instructions, and always check to make sure you’ve reached a safe temperature. If the right temperature hasn’t been reached, then microwave the food a little longer.
Ensuring the safety of microwaveable foods: How to determine the wattage of your microwave
Colorado State University
Microwave ovens have become commonplace appliances in homes, work environments, college dormitories, hotel rooms and convenience stores. The variety of microwavable foods has increased in recent years with the latest generation of products including single-serve packages, organic products and reformulations focused on improving healthfulness [MORE]
Food safety issues of not-ready-to-eat meals
Not-ready-to-eat meals can often be confused with ready-to-eat meals. According to the Food Safety Inspection Service of the U.S. Department of Agriculture (FSIS-USDA), not ready-to-eat products (NRTE) are identified as "raw" and can contain the presence of pathogens that could cause foodborne illness. Not-ready-to-eat meals require the consumer to cook thoroughly in order for safe consumption. Ready-to-eat (RTE) products, on the other hand, are identified as safe to consume without any further cooking, even though heat may be applied for palatability purposes. To the consumer, these two food classifications are difficult to distinguish and can raise some food safety concerns. Although NRTE meals are convenient and usually require minimal preparation, they still can carry pathogens if not prepared correctly. Examples of these types of meals include frozen food entrees (pizzas, pot pies, TV dinners, etc.) and marinated, stuffed and/or breaded fish or meat, foods that appear NRTEto be fully prepared but still require further cooking. The labeling of these foods is not always recognizable as "raw and requiring cooking." Most food that needs to be cooked prior to consuming will have a label on the package that says to thoroughly cook the item.
Here are some guidelines to follow when preparing NRTE (not-ready-to-eat) foods
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