Using a microwave oven to cook or reheat foods can be fast and convenient, but it’s not effective at killing harmful bacteria if the food isn’t heated to a safe internal temperature, according to the non-profit Partnership for Food Safety Education.
September is National Food Safety Education Month and the National Chicken Council is joining with the non-profit Partnership for Food Safety Education to introduce Home Food Safety Mythbusters to consumers.
“Food safety education is a critical part of our public health prevention strategy,” Michael R. Taylor, deputy commissioner for foods at the U.S. Food and Drug Administration, said in a news release.
“Everyone along the farm-to-table chain—growers, manufacturers, transporters, retailers and consumers—has a responsibility for food safety.”
The misconception that the microwaves — rather than the heat that microwave ovens generate – kill bacteria is one of this year’s four featured myths.
The myths are presented with the facts consumers need to know to reduce their risk of food poisoning.
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