Food safety experts warn of improper microwave and fridge use

Health experts are warning about improper microwave use, identifying it as a frequent cause of autumn gastrointestinal issues. Because microwaves heat unevenly, they can create 'pockets' of cold food where bacteria like Salmonella, Campylobacter, and Staphylococcus aureus can survive and multiply.

To ensure safety, experts recommend heating food to at least 75°C. Effective methods include spreading food in a thin layer or ring shape, covering it with a vented lid to distribute steam, and stirring the food halfway through the cycle. Additionally, leftovers should be cooled and refrigerated within two hours to prevent the growth of bacteria such as Clostridium perfringens.

Proper refrigerator organization is also essential for food preservation. The top shelves (6–8°C) are best for cooked foods and snacks, while middle shelves (4–6°C) should hold dairy, eggs, and deli meats. The coldest area, the bottom shelf (approx. 4°C), must be reserved for raw meat and fish to prevent cross-contamination. Eggs should be kept in the main body of the fridge rather than the door to maintain a stable temperature.