Microwaved food and microorganisms

IanJ ijenson at bigpond.com
Wed May 26 05:48:05 EST 1999

Nicholas Landau wrote in message <7i3sio$obr at er5.rutgers.edu>...
>"fp" <uhoh_1999 at hotmail.com> writes:
>Note that microwaves all contain "cold spots," volumes within the chamber
>of the oven in which little heating occurs.  For this reason, I don't
>trust the microwave to completely cook anything containing raw eggs
>or meat.  Plenty of people microwave their bacon, but not me!!!

Nick makes good points about microwaves, heating and the destruction or
microorganisms. But I think that bacon is considered a 'safe' product
because of the high salt level and the nitrite used in curing. Am I correct,
or are there safety concerns with bacon also?

(I also accept that Nick's example, was, perhaps,  rhetorical)


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