How Safe is Your Microwave
A microwave oven is a convenient and time-saving kitchen appliance. With its many advantages, there exist many common misconceptions about the safety of microwaves.
A microwave oven works by using radiation to heat food. For some people, the term "radiation" brings about negative cogitations, which are not necessarily true. It is important to note that "radiation" does not necessarily mean it is radioactive. Many different types of electrical energy and their associated magnetic fields exist throughout the electromagnetic (EM) radiation spectrum. Within this spectrum there exists x-rays, radio waves, ultraviolet light, visible light and microwaves. X-rays and gamma rays are the shortest and radio waves are the longest.
Microwaves have longer wavelengths than visible light and are either transmitted, reflected or absorbed. Microwaves are reflected by metal. They pass through plastic and glass objects, which explains why these objects tend not to get as hot as the foods they contain. Microwaves are absorbed by objects that contain water. Since all foods contain varying degrees of water, microwaves work by heating the water molecules contained inside the food.
A common misconception about microwaves is that they change the chemical composition of food or causes your food to become radioactive. Fortunately, this is not true. Microwave energy can't make the food, oven or anything else radioactive.
Microwaves work by causing water molecules in food to vibrate, thus producing heat that causes the food to cook. Foods high in water content tend to cook more quickly. Another common misconception is that eating food cooked in the microwave exposes you to radiation. This is also untrue. Microwave energy is changed to heat as soon as it is absorbed by food. Once the microwave is off, it is off- with no radiation lingering in the oven or food.
Radiation leaks, although uncommon, are possible if the over door is damaged or not sealed properly. According to the National Health and Medical Research Council, most leaks are too small to cause any significant health risks. The FDA regulates the standard limits of microwave energy that is allowed to leak throughout its lifetime. All microwave ovens made after October 1971 are covered by this safety standard. The limit is 5 milliwatts of microwave radiation per square centimeter at 2 inches from the surface of the oven. This limit is far below levels known to harm people.
Some important tips to keeping your microwave in good condition are:
- Don't turn your microwave on when it is empty
- Clean your oven regularly and make sure that food is not stuck to the interior and door
- Interlocking devices are designed to stop the production of microwaves the moment the latch is released and the door is open, therefore, never tamper with this device
- Check the microwave door for corrosion or damage
- Do not place any metal objects inside the oven
Since microwaves tend to cook food unevenly, be careful of burns by unexpected hot spots in your food or escaping steam when a plastic film covering is removed.
For more information on microwave oven radiation, write to the Food and Drug Administration, Center for Devices and Radiological Health, HFZ-220, 1350 Piccard Drive, Rockville, MD 20850.