An irregular heating that can promote bacteria
Unlike traditional cooking or slow defrosting in the refrigerator, The microwave heats food unevenly. This is explained by the very technology of the microwave oven, which uses waves to excite water molecules and produce heat, without uniform penetration in tissues.
Result : Some areas of meat are starting to cookwhile others remain partially frozen. This situation is risky, because The “lukewarm” or “between two” areas promote the proliferation of bacteriaespecially if the meat is not cooked immediately afterwards.
According to a report from American center for the control and prevention of diseases (CDC)unappropriately deflected meat can enter a thermal “danger zone” (between 4 ° C and 60 ° C))conducive to a rapid multiplication of pathogens. The latter can cause sometimes severe food poisoning, especially in fragile people (elderly, pregnant women, children).
Summary table of frequent errors
| Frequent error | Potential consequence |
|---|---|
| Defrost in maximum power | Partial cooking → lukewar zones = increased bacterial risks |
| Use an unsuitable plastic packaging | Migration of chemical substances (ex: BPA) in food |
| Let the meat rest after defrosting | Bacterial proliferation if room temperature maintained for too long |
| Do not cook the meat immediately | Quick microbial multiplication in thawed areas |
| Defrost large parts in a single block | Incomplete defrost = dangerous cooking and resistant bacteria |
Chemical risks if the container is poorly chosen
Beyond the microbiological dimension, The choice of the container used in the microwave is also essential. Certain plastics, if they are not provided for high temperature use, can release chemicals in food.
Bisphenol A (BPA), among others, is an endocrine disruptor whoseuse has been supervised since 2015but that we still find in old containers or poor quality plastics. ANSES (National Food Health Safety Agency) therefore recommendsUse exclusively containers with the mention “suitable for microwaves” Or, failing that, to favor glass or ceramics.
-Plus alternatives sure to favor
To avoid any risk, food security professionals recommend prefer thawing in the refrigeratorslow but much safer. It keeps the meat in a constant temperature within 4 ° C, preventing microbial proliferation.
Another validated method: Décongélation in a cold water bathwith meat placed in an airtight bag. This technique is fast and effective, provided of Change the water every 30 minutes To prevent it from warming up.
When the defrost microwave remains possible
Dirngeing in the microwave is not prohibited in itself, but that requires respecting certain rigorous precautions :
- Use the specific “defrosting” functionoften at 30 % of total power;
- Constantly monitor the evolution of the texture : as soon as the meat begins to cook, stop the process;
- Cook the meat immediately after defrostingwithout leaving rest at room temperature;
- Avoid large pieces of meat : opt for fine pieces or in portion.
A banal geste to be reconsidered
In a time when food security takes on increasing importance, Each gesture in the kitchen deserves to be questioned. Decongiation in the microwave, although tolerated and frequent, is not a trivial gesture. It exposes to real risks if it is poorly controlled: bacterial contamination, food poisoning, loss of nutritional qualities and migration of chemicals.
What was believed to be rapid and without consequence can, in reality, have a significant impact on health. It is sometimes better to lose a few hours to let your meat thaw in the fridge … than several days to suffer the effects.
