Experts spoke about the dangers of microwaved food

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The microwave is one of the most convenient inventions for modern life. Her fast pace prompts her to save time on everything, even reheating food.

However, many have encountered the fact that only the container (plate or container) remains warm after microwaving, and the food in it is still cold. In addition to the unpleasant sensations of cold food, there are some risks, including those related to health.

Foodborne illness

Is not fully reheated food can cause poisoning. Foodborne diseases are infectious diseases or intoxications caused by bacteria, viruses or chemicals that enter the body through contaminated water or food.

The most common symptom is diarrhea. Also, diseases of food origin can have more serious consequences, such as kidney and liver failure, disorders of the brain and nervous system, reactive arthritis, cancer and death, the World Health Organization (WHO) notes.

Most often food contamination can happen with leftover food. Harmful bacteria can be on the walls of the container or on kitchen surfaces, the Minnesota Department of Health reports. If you fully reheat food, but before that keep it in the refrigerator, bacteria and viruses are almost completely killed.

Why does this happen?

The reason why food may not remain fully heated, lies in the principle of operation of the microwave oven. Unlike conventional stoves, where heat spreads from the center below, microwave radiation heats food containers from the sides.

In order to avoid uneven heating of food, experts advise stirring the food while heating.