No, microwaves aren’t reliable for killing COVID-19 on food; only verified heating to 74°C/165°F throughout the food is dependable.
People ask if quick microwave bursts make food safe from the virus that causes COVID-19. The short answer sounds tempting, but the safe path is steadier: use proven cooking temperatures and check the middle of the food, not just the edges. This guide explains what heat does to viruses, why microwave heating can leave cold pockets, and how to reheat food the right way for peace of mind.
What Heat Does To SARS-CoV-2
Coronaviruses don’t multiply in food. They need living cells. Heat still matters, because enough sustained heat disrupts their structure. Public-health agencies point people to the same target most home cooks already use for leftovers and casseroles: reach 74°C/165°F in the thickest bite. That target aligns with standard food-safety rules and it’s a level home thermometers can verify.
Why Microwaves Miss The Mark
Microwaves excite water molecules and heat from the inside out. That sounds ideal until you lift a forkful and find one patch steaming hot and another still cool. Uneven energy distribution, container shape, and varying moisture levels create hot and cold spots. A surface that looks piping may hide a core that never crossed the safety line. That’s the gap that makes the appliance unreliable for virus inactivation unless you take extra steps to even out the heat and then confirm the center temperature.
Safe Heat Targets And Practical Benchmarks
The table below brings the core numbers together so you can sanity-check any cooking or reheating plan. It sits near the top so you don’t need to hunt for the targets mid-recipe.
| Food/Context | Target Internal Temp | Notes |
|---|---|---|
| Leftovers, mixed dishes, casseroles | 74°C / 165°F | Stir midway; check the coldest bite with a thermometer. |
| Reheated poultry pieces | 74°C / 165°F | Bone-in pieces heat slowly near the bone; carve or rest longer. |
| Reheated ground meats | 74°C / 165°F | High density slows heat penetration; spread out in a shallow layer. |
| Soups and sauces | Simmering (visible bubbles) | Stir often; confirm at least 74°C / 165°F before serving. |
| Raw animal foods cooked start-to-finish in a microwave | 74°C / 165°F in all parts | Cover to keep moisture, rotate or stir, then allow a 2-minute stand. |
| General “kill step” for coronaviruses during cooking | ≥70°C / 158°F (sustained) | Matches standard cooking guidance for many recipes. |
Two points deserve special attention. First, the claim that food or packaging spreads COVID-19 hasn’t held up in surveillance after massive case counts; agencies describe the risk through food as negligible when normal hygiene and cooking are in place. Second, cooking that reaches ≥70°C destroys coronaviruses the same way it disables many other pathogens. You can read the public-health language on both points in the WHO food-safety Q&A and a joint statement from U.S. regulators.
Will Microwave Heat Neutralize SARS-CoV-2 On Meals?
Microwave reheating can play a role, but not by guesswork. The device doesn’t guarantee even heating. Success depends on covering the dish, stirring or rotating, allowing a brief stand so heat equalizes, and then confirming the middle temperature. Without those steps, pockets may stay below the target and leave the safety question open.
What The Science Shows About Heat And This Virus
Lab studies test virus samples in controlled setups. Results point the same direction: sustained high heat inactivates SARS-CoV-2, while cooler or uneven conditions slow the effect. Trials at 70–95°C show rapid loss of infectivity when the sample is fully exposed to the set temperature. Open containers or dry conditions can slow the process, which mirrors the way a home dish with dry edges and a dense core can heat unevenly. The takeaway for kitchens is simple: aim for a reliable, verifiable temperature inside the food, not just air or oven settings.
Step-By-Step: Reheating Food Safely In A Microwave
Use this workflow when a microwave is the practical choice. It lines up with food-code rules and home-kitchen experience.
Pick The Right Container
Use a shallow, microwave-safe dish. A wide surface lets energy reach more of the food. Deep, narrow bowls invite cold centers. Avoid tight foil and use vented lids or microwave-safe wraps.
Cover For Moist Heat
Cover the food to trap steam. Moisture transfers heat efficiently and helps even out surface and core temperatures. Vent the cover so steam can escape without making a mess.
Stir, Rotate, And Spread Out
Midway through the cycle, stop and stir. Move the center to the edges and the edges to the center. With solid foods, rotate the plate and rearrange pieces to expose cool zones.
Let It Stand
After the timer ends, keep the dish covered for two minutes. Carryover heat keeps working during this stand and erases some cold spots.
Verify With A Thermometer
Insert a clean probe into the thickest bite. Aim for 74°C/165°F. If it falls short, stir again and reheat in short bursts. Check a second spot if the dish looks uneven.
Serve Safely
Bring the food straight to the table. If you won’t eat right away, hold it hot on the stove or in a warm oven, not back in the microwave with the door closed.
Common Problem Dishes And Fixes
Dense Casseroles
Slice into smaller squares and space them out. Add a spoonful of stock or water under the cover to boost steam. Check the center of the thickest square.
Bone-In Pieces
Bones shield surrounding meat. Carve before reheating or plan a longer stand. Aim the probe close to the bone, since that spot lags.
Stuffed Items
Divide stuffed peppers, burritos, or calzones. The filling sits in a heat shadow. Halves reheat faster and more evenly.
Creamy Sauces And Gravies
These scorch at the edges while the middle stays cool. Use lower power, stir more often, and watch for a uniform simmer. Check a spoonful from the center.
Hygiene Still Matters
Cooking temperature answers the heat question, but clean habits close the loop. Wash hands before handling food and after unpacking groceries. Keep raw and ready-to-eat items separate. Clean thermometers and utensils between raw and cooked foods. These same habits reduce plain old foodborne illness too.
When To Skip The Microwave
Some meals just reheat better on the stove or in an oven. A crusty casserole keeps texture in a hot oven. A large roast slices and warms more evenly in a skillet with a splash of stock. If you need guaranteed even heat through a very thick dish, a conventional method wins.
Evidence And Official Guidance At A Glance
Public-health and food-safety agencies align on core points relevant to home kitchens:
- Food isn’t a known route for the spread of COVID-19 when standard hygiene and cooking are followed.
- Cooking that reaches at least 70°C (158°F) inactivates coronaviruses; reheating guidance for leftovers lands at 74°C/165°F for a safety margin people can measure.
- Microwave cooking can work for raw animal foods only when the process includes covering, rotating or stirring, hitting 74°C/165°F everywhere, and allowing a two-minute stand.
You can read that temperature language directly in the WHO food-safety Q&A and in state adoptions of the FDA Food Code that spell out the microwave method and stand time; here’s one clear summary in rule text that tracks the code’s clause: Microwave cooking—165°F in all parts with a 2-minute stand. For reheating leftovers, see the USDA’s consumer guidance that calls for 165°F and describes stirring, covering, and allowing standing time in a microwave.
Microwave Reheating Checklist That Actually Works
| Step | Why It Matters | What To Look For |
|---|---|---|
| Use A Shallow, Wide Dish | Wider surface reduces cold cores. | Food spread no thicker than a few centimeters. |
| Cover And Vent | Steam evens out heat and protects moisture. | Condensation under lid; no dried edges. |
| Stir Or Rotate Midway | Moves cooler zones to the hot perimeter. | No visibly cold patches after stirring. |
| Stand For Two Minutes | Carryover heat finishes the center. | Steam still rising when you lift the lid. |
| Check The Core | Only a thermometer confirms safety. | 74°C/165°F at the thickest bite. |
| Reheat In Short Bursts If Needed | Prevents overheated edges and underdone cores. | Even texture and steady heat throughout. |
Answers To Common “But What About…” Moments
“I Zapped It For Five Minutes; Isn’t That Enough?”
Time alone doesn’t answer the safety question. A thick portion can still hide a cool center after a long cycle. Only a probe reading confirms the result.
“What If The Food Was Touched By Someone Sick?”
Risk through food remains low when you wash hands, avoid touching your face during prep, and cook to the usual endpoints. The path that drives outbreaks is person-to-person air exposure, not dinner leftovers. That view shows up in joint statements from the U.S. FDA and USDA and in international guidance.
“Do I Need To Sanitize Grocery Packaging?”
No special steps. Toss outer wraps, wash hands, and move on. Focus energy on the things that matter more: air quality, handwashing, and safe cooking temps.
Putting It All Together
If you rely on a microwave for speed, treat it like one stage of a process. Build in moisture with a cover, stir or rotate, allow the stand, and measure the middle. When the probe reads 74°C/165°F, you’ve met the same goal used by home cooks and inspectors alike. That target takes care of ordinary foodborne hazards and addresses concerns about this virus without special gear or complicated steps.
Quick Reference: Safe Reheating With Confidence
- Coronaviruses don’t multiply in food; heat still matters for safety.
- Use 74°C/165°F as your reliable home target for mixed dishes and leftovers.
- Microwaves need help: cover, stir, rotate, let stand, then verify.
- Thermometer beats guesswork. Check the thickest bite.
- For thick or bready dishes, switch to the oven or a skillet for even heat.
Want the official wording? See the WHO’s plain-language guidance on safe cooking temperatures and the FDA-aligned food-code rule on microwave cooking that requires covering, stirring, a 74°C/165°F endpoint, and a short standing time. For reheating methods, the USDA’s consumer page repeats the same steps for microwave safety: cover, stir or rotate, let food stand, and confirm 165°F throughout.