Microwaves are Safe, But Be Careful with Aluminium Foil
A Food Scientist at the University of Ghana's Department of Nutrition and Food Science, Dr Joycelyn Quansah, has cautioned that microwaving food is not inherently safe, but depends on the type and quantity of food as well as how long it is heated.
Speaking on Joy FM's Super Morning Show on Friday, August 21, as part of Joy Sustainability Month discussions on "Food Waste: How We Are Throwing Away Millions," Dr Quansah said that many people put a plate of food in a microwave and expect it to be ready within a few minutes, but the heat may not spread evenly through the meal.
Even Heating Crucial for Safe Microwaving
Dr Quansah explained that the outer part of the food will be ready, but the internal temperature may not be ready, which can allow harmful microorganisms to survive. "The outer part of the food will be ready, but the internal temperature may not be ready," she said. "It means that if there should be any microorganisms in the internal part of the food, should you consume it, you can fall ill," she warned.
Be Cautious with Aluminium Foil
Dr Quansah also cautioned consumers about using aluminium foil to prepare foods such as catfish, citing concerns about substances potentially transferring from the foil into food during cooking. "There are concerns that there are chemicals that could be transferred from the foil into the fish," she said. While some of these substances may be difficult to test for in Ghana, Dr Quansah urged households to minimise the use of aluminium foil, saying "if you could minimise its use, it would be helpful for us."
Traditional Preservation Methods Can Reduce Waste
Dr Quansah encouraged households to make greater use of traditional food preservation methods to reduce waste, particularly where refrigeration is unavailable or expensive. She said drying was one of the simplest methods and had been used in Ghana for generations. "The easiest one that comes to mind is drying. This is a preservation method that has been used by our forefathers and is still being used by us," she said.
Drying, Smoking, and Salting Can Extend Shelf Life
Dr Quansah recommended drying, smoking, and salting for food preservation, while cautioning that excess salt should be reduced before consumption. She also mentioned fermentation as another traditional method that could extend the shelf life of foods such as corn and cassava. "We do fermentation. So like our corn, our cassava that we use as corn dough, because they are fermented, they pretty much are able to stay longer on the shelf than if they were not fermented," she said.
What's Next for Food Safety in Ghana?
Dr Quansah's warnings and recommendations highlight the need for households to take a more active role in ensuring the safety and quality of their food. As Ghana continues to grapple with issues of food waste and safety, it is clear that education and awareness-raising efforts will be crucial in promoting healthy eating habits and reducing the risk of foodborne illnesses. By following Dr Quansah's advice and adopting traditional preservation methods, households can take a step towards creating a safer and more sustainable food culture in Ghana.
Source: Joy Online
