How High is the Radiation Level in Your Microwave?

The microwave is one of the technological modern marvels consumers have at their disposal. Quick reheated sandwiches and packaged microwave dinners are just some of the foods we can quickly stuff in the microwave for less than 5 mins. in order to grab a quick meal on the go.

There are quite a few misconceptions about microwave radiation and whether the levels emitted from this kitchen appliance have the ability to do harm to the human body. For one, microwave appliances emit a type of non-ionizing radiation at the frequency of 2.4 gHz through food. Non-ionizing radiation is characterized by the fact that it cannot damage DNA, unlike the ionizing radiation found in medical X-rays. Long-term rodent studies to assess cancer risk have so far failed to identify carcinogenity from 2.45 GhZ microwave radiation with chronic levels.

So where among the electromagnetic spectrum does microwave radiation lie? Microwave radiation lies somewhere between common radio and infrared frequencies.

The water, fat, and other substances from the food absorb energy from microwaves in a process called dielectric heating. Rotating molecules hit other molecules in motion, dispersing energy in the form of molecular vibrations. As a result, heat is produced.

Despite the fact that non-ionizing radiation can’t damage DNA, it has the potential to produce a secondary effect of inducing thermal energy in biological tissue, which can lead to burns.

Furthermore, although non-ionizing radiation is emitted from the microwave, this doesn’t necessarily mean there are no precautions to take into consideration when it comes to microwave etiquette. For one, research has shown that microwaving plastic wrap can leach out the petroleum-based chemicals found in these materials, and hence, mix in with food. Not all plastics are microwave-safe either, as some plastics can absorb microwaves to the point that they become dangerously hot.

Other hazards include super-heating when microwaving food with a smooth surface. The liquid reaches a temperature slightly above its normal boiling point without bubbles of vapour forming inside the liquid. The boiling process can start explosively when the liquid is disturbed, for instance once you grab the container to remove it out of the appliance. Closed containers encourage increased pressure from steam. Heating an egg in a microwave, for example, introduces a likely possibility of explosion. For this reason, plastic foams containing closed air pockets should not be microwaved due to the increased steam pressure.

One final mention is that anything heated for too long can catch fire, an additional hazard to add to the list.

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