Microwaves kill 99% of common germs

William Atkins
Saturday, 27 January 2007 09:06

Science - Health

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Such microorganisms can increase the potential risk of death from bacteria such as E. coli, Salmonella, Listeria, Pseudomonas, and Staphylococcus. In fact, statistics from the U.S. Centers for Disease Control and Prevention (CDC) show that between six and 81 million (on average 76 million) cases of illnesses such as mild gastroenteritis (irritation of the stomach and/or intestines) are caused annually in the United States from food-borne illnesses. Of those, approximately 325,000 hospitalizations and 5,000 deaths occur.

University of Florida scientists Gabriel Bitton, Dong-Kyoo Park, and Richard Melker from the Department of Environmental Engineering Sciences (Gainesville, Florida) published their paper “Microbial inactivation by microwave radiation in the home environment” in December 2006 issue of the Journal of Environmental Health.

During their scientific study, the scientists added wastewater to various kitchen cleaning materials. They microwaved them for different amounts of time. In between each period, the water was removed from the kitchen materials and the microbial content within the water was measured. These measurements were then compared to measurements taken from water not microwaved (sterilized).

The study showed that microorganisms can be killed (or as they called it, inactivated) when microwaveable items such as kitchen sponges, scrubbing pads, and other similar kitchen objects are nuked inside a microwave oven. Specifically, the researchers found that at a full power setting for the average microwave oven, the total bacterial count found within sponges and scrubbing pads contaminated with wastewater was reduced by about 99% within one to two minutes of microwave exposure.

In addition, E. coli were killed after 30 seconds and bacteriophage MS2 were killed after one to two minutes of microwave radiation. The researchers did find, however, that Bacillus cereus took longer to kill—about four minutes in all.

Professor Bitton stated, “Basically what we find is that we could knock out most bacteria in two minutes.”

NOTE: A BBC News report warns about the dangers possible, including fire, if microwaves are used outside of a controlled experimental setting. Please read the article “Microwave 'sterilisers' warning” at: http://news.bbc.co.uk/2/hi/health/6293735.stm.

In addition, an article written by Catharine Paddock, Medical News Today, warns about the risks involved in microwaving anything other than food. Please read the article “Microwave Kills Kitchen Germs” at: http://www.medicalnewstoday.com/healthnews.php?newsid=61513.