Cooking food in the microwave removes the risk of food poisoning
Many people rely on microwave ovens to kill dangerous bacteria in food. This is a good idea but not always works. The reason lies in the way how a microwave works. Food is heated from the outside in - not from the inside out - which can result in "cold spots". It is here that pockets of bacteria can thrive. Don't assume that "zapping" your food means you're necessarily killing bacteria. While using microwave oven, make sure following points:If you're using the microwave to defrost or partially cook food, be sure to refrigerate or finish cooking the food by some other method right away. Do not let perishable foods remain in the "danger zone" for longer than 2 hours.Heat your food evenly to avoid "cold spots" where bacteria might multiply and cause food poisoning. To heat evenly, cut food into small pieces and arrange items in a uniform manner; add a liquid (such as water, juice or gravy) to solid foods; stop mid-way through cooking to stir foods or rotate trays or containers; cover food with a microwave-safe lid or with microwave-safe plastic wrap to trap steam; follow directions for "standing times". This helps ensure that heat is distributed uniformly, even after cooking.
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