A Food Scientist at the University of Ghana’s Department of Nutrition and Food Science, Dr. Joycelyn Quansah, has assured the public that microwaving food is generally safe, but has cautioned households to ensure meals are heated thoroughly to avoid the survival of harmful microorganisms.
Speaking on Joy FM’s Super Morning Show on Friday, August 21, 2026, as part of the Joy Sustainability Month discussions on “Food Waste: How We Are Throwing Away Millions,” Dr. Quansah said the safety of microwaved food depended on the type of food, the quantity, and the duration of heating.
🍲 The Hidden Danger of Uneven Heating
“It’s safe to microwave food, but it depends on the type of food and how long you microwave the food,” Dr. Quansah explained.
She noted that many people place a plate of food in a microwave and expect it to be ready within a few minutes. However, microwave ovens often heat food unevenly, meaning the outer layers may be piping hot while the centre remains cool.
“The outer part of the food will be ready, but the internal temperature may not be ready,” she said.
This uneven heating poses a significant food safety risk. If the centre of the food remains cool, any harmful microorganisms present in that portion could survive the heating process and cause illness upon consumption.
“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.
Dr. Quansah therefore urged consumers to ensure that the entire meal, including its internal core, is properly heated before eating. “Before you eat, you must make sure that the internal part of the food is hot. That is when it gives you the assurance that the food has been properly heated and it is okay for consumption.”
🧪 Concerns About Aluminium Foil Use
The food scientist also cautioned consumers about the use of aluminium foil in cooking, particularly for preparing foods such as catfish. She cited concerns about the potential transfer of chemical substances from the foil into the food during the cooking process.
“There are concerns that there are chemicals that could be transferred from the foil into the fish,” she said.
Dr. Quansah explained that some of these substances of concern cannot readily be tested for in Ghana, although the issue is receiving increasing attention in other parts of the world.
“Some of them we can’t test for in Ghana. But in Europe, in the other Western world, it’s coming up as things that we should start to be worried about. As such, if you could minimise its use, it would be helpful for us.”
This concern is supported by broader scientific research. Studies indicate that when aluminium foil is used in cooking, particularly with acidic foods or at high temperatures, small amounts of aluminium can leach into the food . The World Health Organization (WHO) has established a tolerable intake of 2 mg/kg of body weight per week, a limit that is rarely reached by the general population through typical foil use . However, for individuals with chronic kidney disease or young children, health risks from aluminium exposure may be greater .
Dr. Quansah’s advice to minimise foil use aligns with international best practices, which recommend avoiding foil with acidic or spicy foods and considering alternatives such as parchment paper when baking .
🌾 Rediscovering Traditional Preservation Methods
Beyond microwave safety, Dr. Quansah encouraged households to make greater use of traditional food preservation methods to reduce waste, particularly where refrigeration is unavailable or expensive.
“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.
She explained that fruits such as mangoes and bananas, as well as vegetables including pepper, tomatoes, and garden eggs, can be dried and stored for later use. “Once the moisture is reduced, microbial action could be minimised, and the food can stay way longer.”
The scientific basis for this traditional practice is well-documented. Dehydration reduces the water activity in food, inhibiting the growth of spoilage and pathogenic microorganisms . Modern equipment such as dehydrators, ovens, and air fryers can make the drying process more effective and efficient.
Dr. Quansah also recommended smoking and salting for fish and meat preservation. Traditional smoking practices extend the shelf life and improve the safety of food, particularly fish and meat, through the combined effects of heat, dehydration, and antimicrobial smoke compounds such as phenols, aldehydes, and organic acids .
She cautioned, however, that excess salt should be reduced before consumption to avoid health complications.
🧀 The Role of Fermentation
Fermentation, Dr. Quansah noted, is another traditional method that can extend the shelf life of staple foods.
“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 explained.
This practice remains widely used across Ghana and represents an accessible, low-cost approach to food preservation that has been passed down through generations.
🍽️ Broader Context: Ghana’s Food Waste Challenge
Dr. Quansah’s remarks came during a broader discussion on food waste, a significant challenge for Ghana. She estimated that between 30% and 40% of food reaching markets could be wasted, depending on the category, with fruits and vegetables being particularly vulnerable .
She cited a striking example from the Ashanti Region, where food waste from about 49 restaurants was estimated to be enough to feed 5,000 people for three weeks . This statistic underscores the scale of the problem and its potential to address hunger if properly managed.
“If Ghana as a country, we’re losing more than a quarter of our food going waste. If just 49 restaurants can feed about 5,000 people, then it means that as a country, whatever is wasted, it could feed a lot of people who are on an everyday basis going hungry,” she said.
👩🔬 About the Expert
Dr. Joycelyn Quansah is a Food Scientist at the University of Ghana’s Department of Nutrition and Food Science. Her expertise covers food safety, food preservation, and nutrition, and she regularly advises the public on matters related to food handling and waste reduction.
The Joy Sustainability Month series is an initiative by Joy FM aimed at unpacking the real challenges facing Ghanaians and exploring practical, sustainable solutions for everyday living .
