A research explained why you should not heated chicken with microwave

News24xx.com -  The Centers for Disease Control and Prevention (CDC) estimates that there are around 48 million food poisoning cases in the United States each year, resulting in around 128,000 hospitalizations and more than 3,000 deaths.

One of the main causes of these food poisoning cases is salmonella. But what's the connection between salmonella and chicken? It turns out that salmonella can be found in raw chicken, together with the campylobacter and clostridium perfringens bacteria.

But why can't chicken be heated in the microwave? 

After the chicken is cooked at the recommended internal temperature of 165 degrees Fahrenheit or 73 degrees Celsius, the bacteria should have been lost, but that does not mean the bacteria is gone forever.

After cooking, the chicken must be cooled or frozen in two hours. And if it's hot (more than 90 degrees Fahrenheit or 32 degrees Celsius) it must be cooled or frozen within one hour. 

Longer than that bacteria begin to grow back and multiply. Usually, when the chicken is heated to an internal temperature of 73 degrees Celsius, the bacteria will disappear, but the problem is the waves in the microwave do not work as well as the oven and stove.

According to the World Health Organization (WHO), microwave waves cannot penetrate thick foods, causing uneven heating. 

There may be parts that do not reach an internal temperature of 73 degrees Celsius, which causes bacteria and can be affected by the disease.

 

 

 

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