Microwave oven safety: A food safety consumer survey in Malaysia

Abstract

Microwave oven is an indispensable tool in every household. However, the proper usage of the microwave ovens was neglected and thus, causing food safety concerns, especially microbiological hazard in microwaved heated food. Therefore, a survey was initiated to gauge the consumer's knowledge of microwave oven safety concerning the food safety of reheated food. A total of 29 survey questions was designed that covered 5 demographic questions and 24 others on the knowledge and practice of microwave oven safety and food safety attitude. The survey was blasted out to 329 respondents via email. Overall, 189 (57.4%) returned respondents demonstrated low level of knowledge of the microwave oven safety, which indicated improper education of the microwave oven despite knowing the norms on the microwave oven usage. In addition, consumers demonstrated low levels of practicing microwave oven safety. The outcome of the survey also showed consumer's neutral attitude towards food safety. There was no statistically significant association between the variables and demographic. The minimum knowledge of microwave oven and food safety shown by the consumers requires the attention to improve the food safety educational programs by including the knowledge on microwave oven safety for the betterment of the public health.

Structural equation modelling of food safety knowledge, attitude and practices among consumers in Malaysia

“…The overall food safety knowledge of adult consumers was considered good but was seriously lacking in knowledge of temperature control. Similarly, a survey on microwave oven safety revealed low level of microwave oven knowledge and safety practices [15]. More than 70% of the respondents did not reheat food periodically nor stir their food midway of the reheating process.…”

Processamento de análise sensorial de cerveja artesanal do tipo “Blond Ale” com adição de jiló (Gilo Group), canela (Cinnamomum Verum) e sementes de coentro (Coriandrum sativum)

“…Os resultados das análises físico-químicas obtidos encontram-se na Tabela 1, onde são apresentados os valores médios seguido do desvio padrão das amostras. O pH médio encontrado foi de 3,57 (diet) e 3,70 (tradicional), esses valores são concordantes do que os encontrados por Souza et al (2018) para a gelatina de mel (3,32) e por Palazzo (2008) para a gelatinas de framboesa também em duas formulações, em que a diet apresentou valores na faixa de 3,77 a 3,96 e para as marcas tradicionais entre 3,72 a 4,00.…”

“…Ocorre primeiramente ruptura das pontes de hidrogênio pela rotação dos dipolos da água livre (devido a tensão no campo e a mudança de polaridade) e migração iônica, ou seja, sais livres (há colisão entre os componentes) e, portanto, conversão da energia de micro-ondas para energia térmica com elevação da temperatura no interior do alimento. Há ação sobre as moléculas de água promovendo aquecimento (New et al, 2017;Velho, 2016;Pereira, 2007;Buffler, 1993;Decareau;Peterson, 1986).…”

Microbiological food safety in Malaysia from the academician’s perspective

“…A consumer survey conducted by New, Thung, Premarathne et al (2017) indicated moderate levels of food safety knowledge a random group of Malaysian consumers. Surprisingly, Norazmir et al (2012) reported high levels of food safety knowledge among secondary school students in Johor.…”