Southwark Microwave Temperature Survey

The findings of a temperature survey of chilled foods reheated in microwave ovens in commercial premises are reported. Final reheating of chilled foods must be to pasteurisation temperatures because of their widespread contamination with food poisoning bacteria. It was found that caterers do not generally thoroughly reheat food to the Department of Health′s recommended level. It is concluded that there is widespread lack of understanding of microwave cooking by food handlers. A number of recommendations are made to rectify this situation.