Microwave ovens have become a popular piece of equipment in many kitchens. Over the past few years research on microwave cooking has revealed some interesting problems with the use of this type of equipment. One major concern is the inability of microwave ovens to uniformly heat hazardous foods. The following recommendations should be followed when cooking hazardous foods using a microwave:
- Foods reheated in a microwave should be "piping hot" with an internal temperature exceeding those requirements set out below, in all areas of the product. If the food is a mixture of solids and liquids, the temperature of the largest solid should be measured. Check the temperature at three different sites in the food;
Minimum Internal Cooking Temperature |
Whole poultry |
82C/180F for a minimum of 15 seconds |
Ground poultry, poultry products and poultry other than whole poultry |
74C/165F for a minimum of 15 seconds |
Any mixture containing poultry, egg, meat, fish or another hazardous food |
74C/165F for a minimum of 15 seconds |
Pork, ground pork, pork products and ground meat other than ground poultry |
71C/160F for a minimum of 15 seconds |
Fish |
70C/158F for a minimum of 15 seconds |
- Frozen foods should be completely defrosted because microwave cooking of a partially thawed food enhances uneven heating;
- Microwave cooking of chicken to >85°C (185°F) may not eliminate pathogens. To improve efficiency, cover poultry with wax paper during microwave cooking and check temperature at three different sites;
- In the absence of a rotating microwave pad, rotate foods manually several times;
- Place thicker portions of foods toward the exterior of the microwave dish. Microwave cooking instructions may not guarantee appropriate cooking for every make and model of microwave oven.
If you have any questions, call your local Public Health Inspector at 474-1400 or 1-800-563-2808.
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