How To Avoid Food Poisoning: Microwaves
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How To Avoid Food Poisoning: Microwaves
The microwave is as common as the kitchen sink. But this high-tech gadget won't spare you from the dangers of foodborne illnesses. Here's how to greatly reduce your risk of food poisoning.
Step 1: Cooking Vegetables
Cook vegetables in a microwave safe dish or bowl. Add 1-2 inches of water to the bottom and cover with plastic wrap or a microwave safe lid. Cook on high for 8-12 minutes. The hot steam created by the water will help kill any bacteria on the vegetables. Always wash your vegetables before microwaving.
Step 2: Cooking Meats
Cook meat at 50% power for longer periods of time. Cooking at full power will only warm the inside of the meat while over-cooking the outside. Use a meat thermometer to check the internal temperature of the meat. A safe internal temperature is one that is at least 165 F (74 C). Let meat stand for at least 2 minutes prior to eating.
Step 3: Defrosting
Do not defrost meat and foods on full power. That will leave food unevenly defrosted and prone to bacteria. Instead, use 50% power and allow 5-10 minutes for each pound. Remove food from its original packaging (unless directed not to). Foam and plastics can contain carcinogens. Cook defrosted food immediately. Defrosted food is partially cooked food. Do not return it to the refrigerator for later.