Microwave and Home Food Safety

MHFS: Food Safety (2012-2013)

• Assessment
  What are the food safety behaviors of adults related to microwave cooking?

  • Conclusion

    Based on three important food safety behaviors specifically related to microwave cooking of temperature control for safety (TCS)/potentially hazardous foods (PHF):

    • Follow microwave cooking instructions on product packaging (including any adjustments for microwave wattage)
    • Use a food thermometer to measure the final temperature of the product
    • Cook foods to their recommended safe internal temperatures.

    Research reports that adults do not use food thermometers to measure final temperatures of foods, regardless of cooking method. In addition, no research was identified regarding the other food safety behaviors related to microwave cooking. Further research is needed regarding microwaved food safety behaviors of adults.

     

  • Grade: III
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: What are the food safety behaviors of adults related to microwave cooking?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Currie A, MacDougall L, Aramini J, Gaulin C, Ahmed R, Isaacs S. Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada. Epidemiol Infect. 2005; 133: 809-816.
      • Fawzi M, Shama ME. Food safety knowledge and practices among women working in Alexandria University, Egypt. J Egypt Public Health Assoc. 2009; 84 (1-2): 95-117.
      • Fischer AR, De Jong AE, Van Asselt ED, De Jonge R, Frewer LJ, Nauta MJ. Food safety in the domestic environment: an interdisciplinary investigation of microbial hazards during food preparation. Risk Analysis, 2007; 27 (4): 1,065-1,082.
      • Fischer AR, Frewer LJ, Nauta MJ. Toward improving food safety in the domestic environment: a multi-item Rasch scale for the measurement of the safety efficacy of domestic food-handling practices. Risk Analysis, 2006; 26 (5): 1,323-1,338.
      • Gauci C, Gauci AA. What does the food handler in the home know about salmonellosis and food safety? J R Soc Promot Health. 2005; 125 (3): 136-142.
      • Hillers VN, Medeiros L, Kendall P, Chen G, DiMascola S. Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses. J Food Prot. 2003; 66 (10): 1,893-1,899.
      • Kendall PA, Elsbernd A, Sinclair K, Schroeder M, Chen G, Bergmann V, Hillers VN, Medeiros LC. Observation versus self-report: validation of a consumer food behavior questionnaire. J Food Prot. 2004; 67 (11): 2,578-2,586.
      • Knight PG, Jackson JC, Bain B, Eldemire-Shearer D. Household food safety awareness of selected urban consumers in Jamaica. Int J Food Sci Nutr. 2003; 54 (4): 309-320.
      • Levy AS, Choiniere CJ, Fein SB. Practice-specific risk perceptions and self-reported food safety practices. Risk Anal. 2008; 28 (3): 749-761.
      • Li-Cohen AE, Bruhn CM. Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive consumer survey. J Food Prot. 2002; 65(8): 1,287-1,296.
      • MacDougall L, Fyfe M, McIntyre L, Paccagnella A, Cordner K, Kerr A, Aramini J. Frozen chicken nuggets and strips: A newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada. J Food Prot. 2004; 67(6): 1,111-1,115.
      • Medeiros L, Hillers V, Kendall P, Mason A. Evaluation of food safety education for consumers. J Nutr Educ. 2001; 33 Suppl 1: S27-S34.
      • Medeiros LC, Kendall P, Hillers V, Chen G, DiMascola S. Identification and classification of consumer food-handling behaviors for food safety education. J Am Diet Assoc. 2001; 101(11): 1,326-1,339.
      • Nesbitt A, Majowicz S, Finley R, Marshall B, Pollari F, Sargeant J, Ribble C, Wilson J, Sittler N. High-risk food consumption and food safety practices in a Canadian community. J Food Prot. 2009; 72(12): 2,575-2,586.
      • Patil SR, Cates S, Morales R. Consumer food safety knowledge, practices and demographic differences: findings from a meta-analysis. J Food Prot. 2005; 68(9): 1,884-1,894.
      • Shapiro MA, Porticella N, Jiang LC, Gravani RB. Predicting intentions to adopt safe home food handling practices. Applying the theory of planned behavior. Appetite, 2011; 56 (1): 96-103.
      • Smith KE, Medus C, Meyer SD, Boxrud DJ, Leano F, Hedberg CW, Elfering K, Braymen C, Bender JB, Danila RN. Outbreaks of salmonellosis in Minnesota (1998 through 2006) associated with frozen, microwaveable, breaded, stuffed chicken products. J Food Prot. 2008; 71(10): 2,153-2,160.
  What are the food safety behaviors of children and adolescents related to microwave cooking?

  • Conclusion

    Based on three important food safety behaviors specifically related to microwave cooking of Temperature Control for Safety (TCS)/Potentially Hazardous Foods (PHF):

    • Follow microwave cooking instructions on product packaging (including any adjustments for microwave wattage)
    • Use a food thermometer to measure the final temperature of the product
    • Cook foods to their recommended safe internal temperatures.

    No research was identified regarding these food safety behaviors related to microwave cooking. Further research is needed regarding microwaved food safety behaviors of children and adolescents.

  • Grade: III
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: What are the food safety behaviors of children and adolescents related to microwave cooking?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Currie A, MacDougall L, Aramini J, Gaulin C, Ahmed R, Isaacs S. Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada. Epidemiol Infect. 2005; 133: 809-816.
      • Gavaravarapu SR, Vemula SR, Rao P, Mendu W, Polasa K. Focus group studies on food safety knowledge, perceptions, and practices of school-going adolescent girls in South India. J Nutr Educ Behav. 2009; 41(5): 340-346.
      • MacDougall L, Fyfe M, McIntyre L, Paccagnella A, Cordner K, Kerr A, Aramini J. Frozen chicken nuggets and strips: A newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada. J Food Prot. 2004; 67(6): 1,111-1,115.
      • Nesbitt A, Majowicz S, Finley R, Marshall B, Pollari F, Sargeant J, Ribble C, Wilson J, Sittler N. High-risk food consumption and food safety practices in a Canadian community. J Food Prot. 2009; 72(12): 2,575-2,586.
      • Smith KE, Medus C, Meyer SD, Boxrud DJ, Leano F, Hedberg CW, Elfering K, Braymen C, Bender JB, Danila RN. Outbreaks of salmonellosis in Minnesota (1998 through 2006) associated with frozen, microwaveable, breaded, stuffed chicken products. J Food Prot. 2008; 71(10): 2,153-2,160.
  What are the food safety behaviors of immunocompromised individuals related to microwave cooking?

  • Conclusion

    Based on three important food safety behaviors specifically related to microwave cooking of Temperature Control for Safety (TCS)/Potentially Hazardous Foods (PHF):

    • Follow microwave cooking instructions on product packaging (including any adjustments for microwave wattage)
    • Use a food thermometer to measure the final temperature of the product
    • Cook foods to their recommended safe internal temperatures.

    Limited research reports that immunocompromised individuals do not use food thermometers to measure final temperatures of foods, regardless of cooking method. In addition, no research was identified regarding the other food safety behaviors related to microwave cooking. Further research is needed regarding microwaved food safety behaviors of immunocompromised individuals.

  • Grade: III
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: What are the food safety behaviors of immunocompromised individuals related to microwave cooking?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Chen G, Kendall PA, Hillers VN, Medeiros LC. Qualitative studies of the food safety knowledge and perceptions of transplant patients. J Food Prot. 2010; 73 (2): 327-335.
      • Currie A, MacDougall L, Aramini J, Gaulin C, Ahmed R, Isaacs S. Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada. Epidemiol Infect. 2005; 133: 809-816.
      • Hoffman EW, Bergmann V, Shultz JA, Kendall P, Medeiros LC, Hillers VN. Application of a five-step message development model for food safety education materials targeting people with HIV/AIDS. J Am Diet Assoc 2005;105:1597-1604.
      • MacDougall L, Fyfe M, McIntyre L, Paccagnella A, Cordner K, Kerr A, Aramini J. Frozen chicken nuggets and strips: A newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada. J Food Prot. 2004; 67(6): 1,111-1,115.
      • Medeiros LC, Chen G, Hillers VN, Kendall PA. Discovery and development of educational strategies to encourage safe food handling behaviors in cancer patients. J Food Prot. 2008; 71 (8): 1,666-1,672.
      • Smith KE, Medus C, Meyer SD, Boxrud DJ, Leano F, Hedberg CW, Elfering K, Braymen C, Bender JB, Danila RN. Outbreaks of salmonellosis in Minnesota (1998 through 2006) associated with frozen, microwaveable, breaded, stuffed chicken products. J Food Prot. 2008; 71(10): 2,153-2,160.
  What are the food safety behaviors of older adults related to microwave cooking?

  • Conclusion

    Based on three important food safety behaviors specifically related to microwave cooking of Temperature Control for Safety (TCS)/Potentially Hazardous Foods (PHF):

    • Follow microwave cooking instructions on product packaging (including any adjustments for microwave wattage)
    • Use a food thermometer to measure the final temperature of the product
    • Cook foods to their recommended safe internal temperatures.

    No research was identified regarding these food safety behaviors related to microwave cooking. Further research is needed regarding microwaved food safety behaviors of older adults.

     

     

     

  • Grade: III
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: What are the food safety behaviors of older adults related to microwave cooking?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Almanza BA, Namkung Y, Ismail JA, Nelson DC. Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program. J Am Diet Assoc. 2007; 107(5): 816-821.
      • Currie A, MacDougall L, Aramini J, Gaulin C, Ahmed R, Isaacs S. Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada. Epidemiol Infect. 2005; 133: 809-816.
      • Li-Cohen AE, Bruhn CM. Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive consumer survey. J Food Prot. 2002; 65(8): 1,287-1,296.
      • MacDougall L, Fyfe M, McIntyre L, Paccagnella A, Cordner K, Kerr A, Aramini J. Frozen chicken nuggets and strips: A newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada. J Food Prot. 2004; 67(6): 1,111-1,115.
      • Nesbitt A, Majowicz S, Finley R, Marshall B, Pollari F, Sargeant J, Ribble C, Wilson J, Sittler N. High-risk food consumption and food safety practices in a Canadian community. J Food Prot. 2009; 72(12): 2,575-2,586.
      • Patil SR, Cates S, Morales R. Consumer food safety knowledge, practices and demographic differences: findings from a meta-analysis. J Food Prot. 2005; 68(9): 1,884-1,894.
      • Smith KE, Medus C, Meyer SD, Boxrud DJ, Leano F, Hedberg CW, Elfering K, Braymen C, Bender JB, Danila RN. Outbreaks of salmonellosis in Minnesota (1998 through 2006) associated with frozen, microwaveable, breaded, stuffed chicken products. J Food Prot. 2008; 71(10): 2,153-2,160.
  What are the food safety behaviors of parents related to microwave cooking?

  • Conclusion

    Based on three important food safety behaviors specifically related to microwave cooking of Temperature Control for Safety (TCS)/Potentially Hazardous Foods (PHF):

    • Follow microwave cooking instructions on product packaging (including any adjustments for microwave wattage)
    • Use a food thermometer to measure the final temperature of the product
    • Cook foods to their recommended safe internal temperatures.

    Limited research reports that parents do not use food thermometers to measure final temperatures of foods, regardless of cooking method. In addition, no research was identified regarding the other food safety behaviors related to microwave cooking. Research also reports that many parents heat infant formula bottles in the microwave, which can result in infant mouth burns. Further research is needed regarding microwaved food safety behaviors of parents.

  • Grade: III
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: What are the food safety behaviors of parents related to microwave cooking?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Calamusa G, Valenti RM, Guida I, Mammina C. A survey on knowledge and self-reported formula handling practices of parents and child care workers in Palermo, Italy. BMC Pediatr. 2009; 9: 75.
      • Currie A, MacDougall L, Aramini J, Gaulin C, Ahmed R, Isaacs S. Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada. Epidemiol Infect. 2005; 133: 809-816.
      • Labiner-Wolfe J, Fein SB, Shealy KR. Infant formula-handling education and safety. Pediatrics. 2008;122 Suppl 2: S85-S90.
      • MacDougall L, Fyfe M, McIntyre L, Paccagnella A, Cordner K, Kerr A, Aramini J. Frozen chicken nuggets and strips: A newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada. J Food Prot. 2004; 67(6): 1,111-1,115.
      • Scheule B. Food safety education: Health professionals' knowledge and assessment of WIC client needs. J Am Diet Assoc. 2004; 104(5): 799-803.
      • Smith KE, Medus C, Meyer SD, Boxrud DJ, Leano F, Hedberg CW, Elfering K, Braymen C, Bender JB, Danila RN. Outbreaks of salmonellosis in Minnesota (1998 through 2006) associated with frozen, microwaveable, breaded, stuffed chicken products. J Food Prot. 2008; 71(10): 2,153-2,160.
      • Trepka MJ, Murunga V, Cherry S, Huffman FG, Dixon Z. Food safety beliefs and barriers to safe food handling among WIC program clients, Miami, Florida. J Nutr Educ Behav. 2006; 38(6): 371-377.
      • Trepka MJ, Newman FL, Dixon Z, Huffman FG. Food safety practices among pregnant women and mothers in the Women, Infants and Children program, Miami, Florida. J Food Prot. 2007; 70(5): 1,230-1,237.
  What are the food safety behaviors of young adults related to microwave cooking?

  • Conclusion

    Based on three important food safety behaviors specifically related to microwave cooking of Temperature Control for Safety (TCS)/Potentially Hazardous Foods (PHF):

    • Follow microwave cooking instructions on product packaging (including any adjustments for microwave wattage)
    • Use a food thermometer to measure the final temperature of the product
    • Cook foods to their recommended safe internal temperatures.

    Limited research reports that young adults do not use food thermometers to measure final temperatures of foods, regardless of cooking method. In addition, no research was identified regarding the other food safety behaviors related to microwave cooking. Further research is needed regarding microwaved food safety behaviors of young adults.

  • Grade: III
    • Grade I means there is Good/Strong evidence supporting the statement;
    • Grade II is Fair;
    • Grade III is Limited/Weak;
    • Grade IV is Expert Opinion Only;
    • Grade V is Not Assignable.
    • High (A) means we are very confident that the true effect lies close to that of the estimate of the effect;
    • Moderate (B) means we are moderately confident in the effect estimate;
    • Low (C) means our confidence in the effect estimate is limited;
    • Very Low (D) means we have very little confidence in the effect estimate.
    • Ungraded means a grade is not assignable.
  • Evidence Summary: What are the food safety behaviors of young adults related to microwave cooking?
    • Detail
    • Quality Rating Summary
      For a summary of the Quality Rating results, click here.
    • Worksheets
      • Abbot JM, Byrd-Bredbenner C, Schaffner D, Bruhn CM, Blalock L. Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults. Eur J Clin Nutr. 2009; 63(4): 572-579.
      • Byrd-Bredbenner C, Abbot JM, Wheatley V, Schaffner D, Bruhn C, Blalock L. Risky eating behaviors of young adults: implications for food safety education. J Am Diet Assoc. 2008; 108(3): 549-552.
      • Byrd-Bredbenner C, Maurer J, Wheatley V, Schaffner D, Bruhn C, Blalock L. Food safety self-reported behaviors and cognitions of young adults: Results of a national study. J Food Prot. 2007; 70(8): 1,917-1,926.
      • Currie A, MacDougall L, Aramini J, Gaulin C, Ahmed R, Isaacs S. Frozen chicken nuggets and strips and eggs are leading risk factors for Salmonella Heidelberg infections in Canada. Epidemiol Infect. 2005; 133: 809-816.
      • Li-Cohen AE, Bruhn CM. Safety of consumer handling of fresh produce from the time of purchase to the plate: a comprehensive consumer survey. J Food Prot. 2002; 65(8): 1,287-1,296.
      • MacDougall L, Fyfe M, McIntyre L, Paccagnella A, Cordner K, Kerr A, Aramini J. Frozen chicken nuggets and strips: A newly identified risk factor for Salmonella Heidelberg infection in British Columbia, Canada. J Food Prot. 2004; 67(6): 1,111-1,115.
      • Patil SR, Cates S, Morales R. Consumer food safety knowledge, practices and demographic differences: findings from a meta-analysis. J Food Prot. 2005; 68(9): 1,884-1,894.
      • Smith KE, Medus C, Meyer SD, Boxrud DJ, Leano F, Hedberg CW, Elfering K, Braymen C, Bender JB, Danila RN. Outbreaks of salmonellosis in Minnesota (1998 through 2006) associated with frozen, microwaveable, breaded, stuffed chicken products. J Food Prot. 2008; 71(10): 2,153-2,160.