Kitchen appliances were a very useful device needed for prepping our food fast and conveniently, one of these is the microwave oven. According to Wikipedia, a microwave oven, often known as a microwave, is an electric oven that cooks and heats food by exposing it to electromagnetic radiation in the microwave frequency range. This causes the polar molecules in the food to rotate and produce thermal energy, which is referred to as dielectric heating. Because excitation is rather consistent in the exterior 25–38 mm (1–1.5 inches) of a homogenous, high-water-content food item, microwave ovens heat food fast and effectively.

Domestic kitchens were given the gift of the microwave some 30 years ago, and they immediately became reliant on it for blazing-fast heating. Younger generations find it impossible to fathom cooking without it. And yet, so many of us reheat meals in the microwave in a wrong way.

Certain meals can be nuked with equally serious consequences. First off, since food is not cooked evenly in a microwave, any bacteria that are present in the reheated meal will likely survive. Then there is the issue of microwave blasts directly causing carcinogenic chemicals to be produced. Avoid using the microwave to warm or cook these foods to reduce microwave risks:

Processed Meat. Preservatives and chemicals are frequently added to processed meats to increase their shelf life. Sadly, heating them in the microwave can actually make those things worse for your health. According to research published in the Journal of Agricultural and Food Chemistry, we may unwittingly be exposed to molecular changes like oxidized cholesterol when we microwave processed meats. According to a study published in the journal Food Control, warming processed meats with a microwave burst causes the creation of cholesterol oxidation products (COPs), which have been associated with coronary heart disease development. Processed meats are much more likely to add COPs to your diet when microwaved than when prepared using other meal-prep techniques for reheated foods.

Chicken/Raw Meat. If you're cooking raw meat in a microwave, check the internal temperature of the meat with a food thermometer several times to ensure even cooking throughout. For chicken specifically, ensure the internal temperature is at least 165 degrees, otherwise, there's an increased risk for bacteria or pathogen exposure. Chicken is susceptible to salmonella contamination, and it would be risky to microwave. You must fully cook chicken to kill any bacteria before eating it.

Whole Raw Eggs. Whether the egg is shelled or not, the moisture within causes a huge build-up of steam in the microwave, similar to a small pressure cooker, to the point where the egg can blow up. Even scarier, the egg will not explode inside the microwave while it is heating; rather, it will do so afterward, exploding in your palm, on your plate, or even in your mouth.

Leafy Greens. Plan to reheat your celery, kale, or spinach in a conventional oven rather than a microwave if you want to store some for later use as leftovers. Natural nitrates, which are healthy on their own, may change into nitrosamines when heated in the microwave, according to research, which might cause cancer.

Rice. The Food Standards Agency says that occasionally eating rice that has been microwaved can make you sick. The problem with rice is that it frequently contains Bacillus cereus, a highly resistant bacterium. According to research published in the International Journal of Food Microbiology, heat kills these bacteria, but it can have created spores that are deadly and surprisingly heat resistant. Numerous studies have shown that after rice is removed from the microwave and left to cool to room temperature, whatever spores it may contain can grow and make you sick if you consume it. (The warm rice's humid climate makes it the perfect habitat for breeding.)

Breast Milk or Formula. It's terrific that so many new mothers freeze and keep their breast milk for later use—just don't reheat it in the microwave. Microwaves can warm a bottle of breast milk unevenly, causing "hot spots" that can severely burn a baby's lips and throat, similar to how they heat plates of food unevenly. The risk of carcinogens associated with warming plastic is another factor. Breast milk and formula should be thawed and cooked in a pot on the stove or with hot running water.

Chillies. The ingredient that gives chilies their spiciness, capsaicin, is released into the air when they are warmed in the microwave. The chemical can burn your eyes and throat if it becomes airborne.

Fruit. Grapes heated in the microwave won't turn into raisins, but they will produce plasma, a type of substance produced when a gas is ionized and electricity is allowed to flow. Other fruits might not produce plasma, but you might still end up with a mess. Whole fruit holds steam underneath the flesh, increasing the risk that it will explode as it heats.

Potatoes. Fortunately, you can still safely microwave a raw potato for a simple side dish. The risk arises when you attempt to reheat cooked potatoes. Aluminum foil during potato cooking shields the C bacteria. If a potato is left at room temperature for an extended period of time, botulinum from the heat can still survive and perhaps lead to botulism. Cooking that infected tatie on a baking sheet rather than in foil won't get rid of the bacteria either, so take precautions by putting any remaining potatoes in the refrigerator as soon as possible.

Frozen Meat. While thawing frozen meat in the microwave may be quick and simple, uneven heating might result in some sections overcooking while others remain frozen. According to studies, this can allow bacteria to flourish where food is kept cold, potentially creating a source of food-borne illnesses. The time-consuming old-school method of letting your frozen meats defrost in the refrigerator overnight is what we advise sticking with.

Water. It may seem harmless and convenient to microwave a mug of water for tea, but doing so can actually be highly risky. Water can be heated excessively in the microwave without boiling, which, if splashed, can result in severe burns.

The most crucial thing to understand about microwaves is that, because they heat from the outside in rather than the inside out, their heat does not always destroy microorganisms. As a result, certain reheated foods that are prone to bacteria will have a higher risk of making people sick if these bacterial cells survive.

Microwave oven makes our kitchen preparation easy and fast. Though it offers convenience we must be aware and cautious, responsible enough of the safety, and the risks when using a microwave.

AA I Floricel N. Denopol, RND

References

7 Foods You Should Never Microwave

https://www.eatthis.com/foods-to-never-microwave/

11 Things You Should Never Put in the Microwave

https://www.foodnetwork.com/how-to/packages/food-network-essentials/things-you-should-not-put-in-microwave

8 Foods You Should Never Put in the Microwave

https://www.eatingwell.com/article/2060944/8-foods-you-should-never-put-in-the-microwave/