Austin Deasy
Question:393 Mr. Deasy asked the Minister for Health if his attention has been drawn to adverse publicity regarding the health hazards of some microwave ovens; and the action, if any, he is taking to allay public fear in this regard.
Written Answers. - Microwave Ovens.
I am aware that a UK study mentions three areas of concern with microwave cooking — uniformity of heating, ability of a domestic microwave oven to heat reproducibly and difficulties with temperature measurements during and after heating.
Experiments carried out in the UK on a very small sample of domestic microwave ovens indicate that:
(1) different models of oven may vary in their ability to heat food evenly;
(2) microwaving instructions given by food processors cannot take account of the variability in oven performance;
(3) if a minimum of 70ºC is not achieved throughout heated food, there is a possibility that food poisoning micro-organisms — if present — may survive.
The Food Safety Advisory Committee have recently advised that:—
Safe Use of Microwave Ovens.
(Food Safety Advisory Committee).
1. Microwave ovens are best suited to reheating and defrosting small quantities of food. Meals should average 2cm depth, as this is the optimum thickness to ensure proper cooking.
2. The centre of the food cooked in a microwave oven should reach a temperature of 74ºC.
3. Instructions regarding standing periods once the oven is switched off must be adhered to.
4. All food coming out of the microwave oven should be piping hot. If not, the food should be returned for a further heating period.
5. Foods heated in microwave ovens which do not have an automated turntable facility should be manually stirred to ensure uniform cooking.
6. Raw foods (except vegetables) should be cooked in a conventional oven.