mrx
I did not say that microwaves were ionizing.
I actually do know the difference between ionizing and non-ionizing radiation.
I can also explain the difference between stochastic and deterministic relationships.
Here is a rather well written note on the subject with link.
Oh, I was wrong about one thing - it os 30 seconds or so for a sponge and 10 minutes for wooden boards.
If you're serious about getting things clean, read this:
From
http://www.sciencenews.org/pages/sn_arch/9_14_96/bob2.htm
The good news is that kitchen germs can usually be removed by some method of cleansing. On metal surfaces, Zottola says, detergent dissolves the food and microbial material. A good rubbing then forcibly evicts most of the squatters. A follow-up, sanitizing rinse--such as a solution of dilute bleach (hypochlorous acid)--will annihilate even the most tenacious hangers-on, he's found. To deter recolonization, the cleansed surfaces must stay dry.
Wood requires a different sterilization regime, Zottola points out, because its organic building blocks will react with bleach, rendering the disinfectant unavailable for killing germs. As a result, cooks have had to be satisfied with just bathing their wooden cutting boards.
In the January 1994 Journal of Food Protection, Cliver and his colleagues showed that it is possible, using soap and water, to hand scrub microbes from the surface of new or used wooden cutting boards and from new plastic ones. Plastic boards that bore the knife scars of use, however, proved resistant to decontamination by hand washing.
Bacteria below the surface of a wooden board are untouched by hand scrubbing and can remain alive at least several hours. Even though at that location they can't contaminate other foods that may contact the board, it remains prudent to kill them, says Cliver, now at UC-Davis.
In a pair of papers to be published in the Journal of Food Protection, Cliver and Paul K. Park report success in annihilating E. coli and Staphylococcus aureus with microwave heating. They contaminated wooden cutting boards with 1 billion colony-forming units per 25 square centimeters of surface and then cooked the boards on high heat in an 800-watt home microwave oven.
After 10 minutes, a medium-sized board emerged bone dry--and free of live microbes both on and below the surface. Wetting the board speeded the killing, suggesting that the microbes probably boiled to death.
The microwave can also disinfect other kitchen items. Sterilizing dry cellulose sponges took a mere 30 seconds, while wet sponges took 1 minute. Cotton dishrags required 30 seconds when dry but 3 minutes when wet.
No amount of microwaving disinfected plastic boards. That's not surprising, Cliver notes, since their surfaces never achieved cell-killing temperatures. However, studies by others have shown that the normal cycle in a dishwasher can sterilize even well-used plastic boards.
Whether you use wood or plastic cutting boards becomes unimportant at home if you are into cleaning and sanitizing--as all cooks should be, Batt argues.
Many people, however, aren't. A study published last year by scientists at the Food and Drug Administration found that 26 percent of U.S. consumers don't bother to clean cutting boards after using them for raw meat or chicken.
URL:
http://able2know.org/topic/44420-1
http://able2know.org/topic/44420-1
- put a cup of hair removal wax into the microwave and, since the wax didn't really absorb the radiation, the whole oven got really! warm after only five minutes at 800 watts. Wouldn't a dry chopping board cause a similar reaction?
