微波炉烹饪与饮食安全Microwave Cooking and Food Safety.pdf

Risk Assessment Studies Report No. 19 MICROWAVE COOKING AND FOOD SAFETY June 2005 Food and Environmental Hygiene Department The Government of the Hong Kong Special Administrative Region This is a publication of the Food and Public Health Branch of the Food and Environmental Hygiene Department (FEHD) of the Government of the Hong Kong Special Administrative Region. Under no circumstances should the research data contained herein be reproduced, reviewed or abstracted in part or in whole, or in conjunction with other publications or research work unless a written permission is obtained from FEHD. Acknowledgement is required if other parts of this publication are used. Correspondence: Risk Assessment Section Food and Environmental Hygiene Department 43/F, Queensway Government Offices, 66 Queensway, Hong Kong Email: enquiries@.hk ii Table of Contents Page Abstract 2 Objectives 3 Introduction 3 Principles of Microwave Cooking 4 Nature of microwaves The heating process Structure of a microwave oven Comparison with conventional oven Chemical Risks Associated With Microwave Cooking 9 Microbiological Risks Associated with Microwave Cooking 12 Nutrient Losses Associated with Microwave Cooking 13