Microwave food safety

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Ellie Krieger of the Washington Post asks, How safe is your microwave? She touches on radiation, BPA and nutrition.

But misses the microbial food safety component: uneven heating can lead to food safety problems.10really.xlarge1

 

 

This entry was posted in Food Safety Culture, Salmonella and tagged by Ben Chapman. Bookmark the permalink.

About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.