Ensuring the safety of microwaveable foods: How to determine the wattage of your microwave - (Colorado State University)
April 14, 2008 – 9:00 pmhttp://www.ext.colostate.edu/safefood/newsltr/v12n1s01.html
Microwave ovens have become commonplace appliances in homes, work environments, college dormitories, hotel rooms and convenience stores. The variety of microwavable foods has increased in recent years with the latest generation of products including single-serve packages, organic products and reformulations focused on improving healthfulness (Bertrand, 2005). The availability of fresh and frozen vegetables in microwaveable bags has also increased and plastic bags specifically for steaming foods in the microwave are now available. The timesaving benefits and ease of operation of microwave ovens have helped to establish their popularity; however, these factors may also contribute to improper use that could result in insufficiently cooked products.
Between January 1, 2007, and October 29, 2007, at least 272 people in 35 states contracted salmonellosis, likely from consumption of Banquet brand frozen pot pies produced by the ConAgra Foods Company. Isolates of Salmonella I 4,[5],12:i:- (pronounced four five twelve eye minus) with an indistinguishable genetic […]
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