Microwaving is safe, but minimise aluminium foil use – Food Scientist advices

Dr. Joycelyn Quansah, a Food Scientist at the University of Ghana's Department of Nutrition and Food Science, advised that microwaving food is safe, but households should ensure meals are thoroughly heated to avoid potential harm from microorganisms. Speaking on Joy FM's Super Morning Show, she emphasized that microwaved food safety depends on the type, quantity, and heating duration of the food.

Dr. Quansah explained that microwaves can sometimes heat food unevenly, leaving the center cold and allowing harmful bacteria to survive. Therefore, she urged consumers to make sure the entire meal, including the internal parts, is properly heated before consumption.

Furthermore, the Food Scientist cautioned against using aluminum foil for cooking, as it may cause substances to transfer from the foil into the food during the cooking process. While some of these substances cannot be readily tested in Ghana, Dr. Quansah highlighted that concerns about them have been raised in other parts of the world. She suggested minimizing the use of aluminum foil to address these potential risks.

In addition, Dr. Quansah recommended traditional food preservation methods to reduce waste, especially in areas without reliable refrigeration. Drying, a method used by Ghanaian forefathers, was highlighted as an effective way to preserve fruits such as mangoes and bananas, as well as vegetables like pepper, tomatoes, and garden eggs.

By reducing moisture content, microbial action is minimized, allowing the food to remain usable for a longer period. Modern equipment like dehydrators, ovens, and air fryers can also enhance the drying process. Dr. Quansah also endorsed smoking and salting fish and meat, while advising the reduction of excess salt before consumption.

She further endorsed fermentation as a traditional method that extends the shelf life of foods like corn and cassava, which remain usable even after fermentation.