Microwave myths

When it comes to healthy cooking in the microwave, the experts debunk three popular myths.

Myth #1: Cooking your food in the microwave removes the risk of food poisoning.

Many people rely on microwave ovens to kill dangerous bacteria in food. Good idea? Not always, health experts say.

A study by the U.S. Centers for Disease Control and Prevention looked at a salmonella outbreak following a picnic where dozens of people ate reheated roast pork. The study, published in The American Journal of Epidemiology, found that of all 30 people involved, those who used a microwave oven became sick. On the other hand, those who used a conventional oven or skillet were not affected.

The reason may have to do with how microwave ovens work. Food is heated from the outside in -- not from the inside out -- which can result in "cold spots" where pockets of bacteria can thrive.

The bottom line: Don't assume that "zapping" your food means you’re necessarily killing bacteria. Health Canada makes these recommendations:

- 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. Follow these steps to heat food 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.