Farmscape for November 5, 2008   (Episode 3007)

A University of Manitoba food safety and food microbiology professor warns your microwave oven may not be capable of killing the organisms responsible for food borne illness.

Recent reports of listeria, e. coli and salmonella related illnesses across Canada and the U.S. some with deadly consequences, have grabbed the attention of media and heightened the public's awareness of the dangers posed by food borne pathogens.

University of Manitoba food safety and food microbiology professor Dr. Rick Holley says, although consumers are looking for convenience, the jury is still out on the risks associated with the consumption of heat and serve microwave products.

Clip-Dr. Rick Holley-University of Manitoba  
There's certainly unknown risks associated with the consumption of microwave products.

Recent attention has been directed toward examination of just how effective the instructions are that are provided consumers for their use in preparing these products.

The variability in the power output of microwave ovens can, if you have a very old microwave oven for example, it's probably not operating at 100 percent potency.

Most of these instructions are printed on the package for microwave energy levels that are either 700 or 950 watts and if your microwave is not generating that kind of power output then you might well be undercooking these products a little bit.

Dr. Holley says one lesson that was learned as a result of the recent listeriosis outbreaks is that sodium diacetate, a preservative approved in September by Health Canada, in combination with lactic acid will prevent listeria from becoming problematic in these heat and serve products.

However, he concedes, he is not sure how ready the public is to accept another food preservative.

For Farmscape.Ca, I'm Bruce Cochrane.

       *Farmscape is a presentation of Sask Pork and Manitoba Pork Council