Microwave cooking isn’t always a good idea: USDA notes

Washington, October 6: In a statement issued by the US Department of Agriculture (USDA) on Oct. 3, the federal authority is urging consumers to cook frozen chicken dinners thoroughly. 32 people in 12 states have been sickened by Salmonella illnesses linked to improper cooking, the agency revealed.

Just think about every way we cook chickens. We roast them, grill them and microwave them. But are we doing it aptly?

As all poultry products, especially frozen stuffed chicken entrees, should be cooked to a minimum internal temperature of 165°F or 74°C - the temperature at which any food borne bacteria will be killed - improper cooking or failure to follow the cooking instruction on the label, may trigger health issues, USDA warns.

A frozen dish in which the chicken is raw, but breaded or pre-browned often gives the appearance of being cooked. “The issue is that people think it’s cooked and it just needs to be heated up,” noted Carlota Medus, an Epidemiologist with the Minnesota Department of Health.

Though one of the great inventions of the 20th century with millions of homes in America having one, ‘microwave cooking for something that has to be cooked isn’t always a good idea.’

Unlike conventional cooking techniques like pressure cooking and oven heating, the microwave ovens cook unevenly and leave ‘cold spots’ where harmful bacteria can survive.

Following safe micro-waving tips and reading products labels for cooking instructions are indeed utmost important in preventing food borne illness.

About Salmonella
Salmonella, a rod-shaped bacterium, hosts in the intestinal tract of animals and often contaminates food and water through fecal route.

Typically characterized with conditions like bloody diarrhea, nausea, vomiting, and abdominal paindefine, symptoms normally begin 6 to 72 hours after consumption of tainted foods.

Although self-correcting, the infection settles in about four to seven days without any medical treatment in most victims, in severe cases, especially young children, weak or aged people, and those with weakened immune systems, the infection might require medical assistance.

Common foods include uncooked or undercooked meat, poultry, eggs, or unpasteurized dairy products.