Microwave
UNIVERSITY PARK (Centre
Co.) —Food is cooked not only to
make it taste good, but also to des
troy harmful bacteria that can
cause food-bome illness. By
structuring a series of research
projects around how consumers
cook with microwave ovens, sci
entists in Penn State’s College of
Agricultural Sciences have estab
lished that microwave cooking of
ten does not completely eliminate
bacteria.
“Most consumers use micro
waves to cook to a certain time,
rather than to a certain tempera
ture,” says Stephanie Doores, as
sociate professor of food science.
“Because microwaves heat un
evenly, there is a good chance that
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Cooking Less Efficient At
not all parts of the food will reach
a uniform temperature, and micro
organisms will survive the cook
,ing process."
Doores and Roger C. Monte
mayor, graduate student in food
science from Conshohocken, Pa.,
just completed a project focusing
on B. cereus, a pathogen common
ly found in dried food products.
The B. cereus pathdgen was
chosen because it forms spores, a
protective covering that allows the
bacteria to survive in a dormant
state. In its spore form, B. cereus
is much more heat-resistant than
other food-bome bacteria, Doores
explains.
“Some spore-forming bacteria
can survive the drying process
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used to preserve some ioods,”
Montemayor explains. “Once you
mix dry ingredients with water
and subject the mixture to heat
again, these spores may germinate
and cause food-bome illness.”
Montemayor prepared three
food products infant formula,
instant mashed potato flakes and
nonfat dried milk—following the
directions as a consumer would.
He then placed each product in a
microwave oven. Using a fluorop
tic probe to measure temperatures
in several different locations with
in the food product, Montemayor
established that microwave cook
ing did not deliver a uniform
temperature throughout the food
within the recommended cooking
time.
Microwaving also did not des
troy any of the B. cereus spores.
Montemayor then subjected the
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Killing Harmful Bacteria
food to temperature abuse, a food
science term that means leaving
food out at room temperature for a
period of time. Then, he refriger
ated the products for four days. In
most of die experiemnts. food
borne disease toxins had formed
after temperature abuse.
“What made this project unique
is that we used naturally occurring
B. cereus spores, rather than mi
croorganisms grown in the labora
tory,” Montemayor says. “Natur
ally occurring bacteria can be un
reliable because you might get
none in one sample and product
toxin in the other sample. But we
used B. cereus because bacteria
that has been raised in a lab may
not behave as naturally occurring
bacteria would.”
Doores and another researcher,
Ronald Heddleson, now at North
Carolina State University, per
formed similar research on such
bacteria as Listeria monocyto
genes, Staphylococcus aureus and
Salmonella. Using laboratory
grown bacteria, the team found
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that microwaving greatly decreas
ed bacterial numbers, but did not
eliminate them entirely except
in the case of minimally contam
inated foods.
“Most people use microwave
ovens for reheating leftovers or re
warming take-out food,” Doores
says. “Because microwave cook
ing does not kill bacteria to the ex
tent that conventional cooking
does, food safety becomes a real
concern. If these food products are
left out on the counter too long
and then are not heated to a con
sistent temperature for a safe per
iod of time, bacteria might not be
killed.”
Doores warns that food-borne
illnesses can be particularly acute
for senior citizens, chemotherapy
patients, pregnant women and
people with immune systems
compromised by disease. “These
people also might be more likely
to opt for takeout meals or left
overs,” Doores says. “We are sug
gesting that people should rewarm
their food to a specific tempera
ture for longer periods of time.”