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<< Previous   of   Next >> Associated Press  (click to enlarge) HyVee employee Kevin Kruger stocks the freezers in Omaha, Neb. Zapping frozen meals in the microwave may be fast and easy, but it also can make you sick if not done properly.   ADVERTISEMENT   How hot is your microwave? Microwave cooking instructions are calibrated to cook food based on particular wattages, or power. But a microwave's actual output can differ from whatever figure the manufacturer states, and it can deteriorate over time. To test your microwave, place several ice cubes in water and stir to make sure the water is ice cold and then remove any remaining ice. Then measure 1 cup of ice water and set it in the microwave. Heat on high for 4 minutes, but watch to see when the water boils. If the water boils in less than 2 minutes, the oven has at least 1,000 watts. If water boils in 2 1/2 minutes, the microwave produces about 800 watts. If water boils in 3 minutes or longer, it is a low-wattage oven producing about 700 watts or less. Associated Press   CONTACT THE HERALD Do you have a news tip? newstips@heraldnet.com | 425.339.3400   Published: Tuesday, October 7, 2008 New warning on microwaving frozen meals Associated Press OMAHA, Neb. -- Zapping frozen meals in the microwave may be fast and easy, but it also can make you sick if it's not done properly. That message has been slow to catch on, despite a spate of illnesses last year from improperly microwaved frozen foods. On Sunday, the government issued a new warning urging consumers to thoroughly cook frozen chicken dinners after 32 people in 12 states were sickened with salmonella poisoning. Microwaves are "great for reheating, but maybe not so good for cooking," said Doug Powell, scientific director of the International Food Safety Network based at Kansas State University. The problem is that microwaves heat unevenly, and can leave cold spots in the food that harbor dangerous bacteria, such as E. coli, salmonella or listeria. So microwaving anything that includes raw meat, whether it's frozen or thawed, can cause problems. "I think most food-safety experts probably would have said it's not a good idea to microwave anything that's from a raw state," said Michael Davidson, a University of Tennessee food microbiologist. Many people wrongly assume all frozen meals are precooked and only need to be warmed. It's a misconception fostered in part by foods prepared to appear cooked, such as chicken that has been breaded or pre-browned. In reality, even some meals designed to be microwaved can be unsafe if they are not heated thoroughly enough or are cooked using directions meant for a microwave with different wattage. The government doesn't track microwave-related food-borne illnesses, but every year more than 325,000 people are hospitalized for food-related illnesses. Last fall, hundreds became ill when Banquet pot pies made by ConAgra Foods were linked to a salmonella outbreak and frozen pizzas made by General Mills were tied to an E. coli outbreak. Both products were recalled. Since then, food companies have revamped the cooking instructions on their frozen foods to ensure they are sufficient for killing off any dangerous bacteria, says Leslie Sarasin, head of the American Frozen Food Institute trade group. Some tips: Food safety experts recommend that consumers use an instant-read food thermometer to check the final temperature of microwaved food. Be sure to check in several places to ensure there are no cold spots. If the cooking instructions call for letting the food sit for a bit after cooking, wait until after this period before taking the temperature. This time is part of the cooking process and allows the heat to spread evenly through the food. Food that contains raw chicken must be heated to 165 degrees, according to federal guidelines. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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