Are You Using Your Microwave Wrong? How to Heat Food Safely

The microwave is a lifesaver in many homes and break rooms: quick, easy, and convenient. But did you know that careless microwave heating can pose a food safety risk? Food that’s not heated properly may stay too cool in the center, allowing harmful bacteria to survive.

Here’s how to make sure your food is safe to eat.

Heating is a Critical Step

When cooking or reheating food, it must be hot enough all the way through. The basic food safety rule is:

Most foods: at least +70 °C (158 °F)
Poultry (chicken, turkey): at least +75 °C (167 °F)
Reheated food: at least +70 °C (158 °F) throughout

The problem with microwaves is uneven heating. The edges may be boiling while the center remains too cool.

How to Heat Safely in the Microwave

Stir and Rotate: If heating in a dish, stir halfway through cooking. This helps the heat distribute evenly.
Cover the Food: Use a lid or microwave-safe wrap to trap steam, prevent drying out, and speed up heating.
Use a Food Thermometer: For certainty, check the internal temperature. In professional kitchens, this is essential.

After Heating

Food safety doesn’t end once the food is hot. If you’re not eating it immediately:

Keep it hot at least +60 °C (140 °F).
Cool it quickly before refrigeration (below +6 °C / 43 °F within two hours).

This prevents bacteria from multiplying rapidly.

When the Microwave Isn’t Enough

In professional kitchens, microwaves are not recommended as the only heating method for meat dishes. Uneven heating can leave dangerous bacteria alive. For large quantities, traditional ovens, stovetops, or steamers are often more reliable.

A microwave can be a safe and efficient tool but only when used correctly. Proper heating is a small effort compared to the risk of foodborne illness.