But the most common consumer use of microwave energy is in microwave ovens. Industry uses microwaves to dry and cure plywood, to cure rubber and resins, to raise bread and doughnuts, and to cook potato chips. Microwaves are used to detect speeding cars and to send telephone and television communications. Exposure to ionizing radiation can alter atoms and molecules and cause damage to cells in organic matter. Non-ionizing radiation does not have enough energy to knock electrons out of atoms. Visible light, microwaves, and radio frequency (RF) radiation are forms of non-ionizing radiation. A radio detects a different portion of the spectrum, and an X-ray machine uses yet another portion. The human eye can only detect a small portion of this spectrum called visible light. Electromagnetic radiation spans a broad spectrum from very long radio waves to very short gamma rays. Microwaves are a form of "electromagnetic" radiation that is, they are waves of electrical and magnetic energy moving together through space. Contact your microwave's manufacturer for assistance if your microwave oven has damage to its door hinges, latches, or seals, or if the door does not open or close properly. A damaged microwave oven may present a risk of microwave energy leaks.
Microwave energy will not leak from a microwave in good condition. To ensure that microwave ovens are safe, manufacturers are required to certify that their microwave oven products meet the strict radiation safety standard created and enforced by the FDA.
Less is known about what happens to people exposed to low levels of microwaves.
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Exposure to high levels of microwaves can cause skin burns or cataracts. But, microwave radiation can heat body tissues the same way it heats food. Microwaves are non-ionizing radiation, so they do not have the same risks as x-rays or other types of ionizing radiation. This vibration results in friction between molecules, which produces heat that cooks the food. The microwaves reflect off the metal interior of the oven and cause the water molecules in food to vibrate. Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal they pass through glass, paper, plastic, and similar materials and they are absorbed by foods.Ī device called a magnetron inside the oven produces microwaves. Microwave ovens heat food using microwaves, a form of electromagnetic radiation similar to radio waves.
Microwave ovens are a convenient means to heat food and are generally safe when used correctly. Based on current knowledge about microwave radiation, the Agency believes that ovens that meet the FDA standard and are used according to the manufacturer's instructions are safe for use. Microwave oven manufacturers are required to certify their products and meet safety performance standards created and enforced by the FDA to protect the public health. The Food and Drug Administration (FDA) has regulated the manufacture of microwave ovens since 1971.
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