JOURNAL: Microwave Cooking and Food Safety
Posted by Labels: CIS, Food Safety, Journal, journal of agriculture, MicrowaveABSTRACT: Microwaves refer to the electromagnetic waves in the frequency range of 300 to 300,000 mega hertz. Once microwave energy is absorbed, polar molecules and ions inside the food will rotate or collide according to the alternating electromagnetic field and heat is subsequently generated for cooking. The use of microwave oven provides a convenient way to thaw, cook and reheat foods.
However, the safety of the microwaved food has on and off aroused some public interest. This study reviewed the basic principles of microwave cooking, the associated potential food hazards and the health risks, if any, posed to consumers as a result of consumption of microwave food. Our review of available evidences suggested that the use of microwave cooking results in foods with safety and nutrient quality similar to those cooked by conventional cooking, provided that the consumers followed the given instructions. Advice to the public when using a microwave oven was also given.
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