This time our beloved Torrego & Dr. Bacteria (Dr. Clean) go with everything to clean one of the most used and common appliances in our kitchen …

Microwave!

Maintaining this device in optimal hygiene conditions, both inside and outside, and prevent the accumulation of food debris is essential to prevent foci of contamination by microorganisms, but it is not the only important point in which we must focus our attention, also the possible leakage of waves that can cause cancerous diseases as in our vision in many cases the cataracts in the eyes are caused by leakage of waves from our microwave that literally come to cook our body, the Leaks can come from the door like the panel on the door glass of our appliance.
Cleaning and disinfection are key to ensure safety with food, such as microwaves. Cleaning involves removing dirt, but disinfecting is a process that destroys possible germs. Therefore, one action complements the other, so that both minimize the risk of development of foci of infection and the formation of points of accumulation of dirt, proliferation of microbes and bacteria.
But how does the microwave get dirty? This appliance is used, above all, to heat a cup of milk or coffee, in addition to meals. The agitation of the particles that come out of the microwaves causes the food to “explode” during cooking and to mix with the vapors that emanate. These, along with splashes (not always visible), are installed on the internal walls and form concentrations of bacteria and waste. The corners and the internal parts of the turntable are the most sensitive areas, since they accumulate more bacteria. The use of a lid, in addition to ensuring a uniform cooking of the food, reduces the risk of these formations.
Thoroughly
The dirt inside the microwave, when accumulated bacterial contamination, can develop a system of adherence to the surface of microorganisms that remains present even when they are not visible (biofilms). The moment of cleaning determines the effectiveness of this process: the sooner it is done after cooking, the safer it will be, since the remains are removed more easily. To do this, start by removing the most visible dirt, which is rinsed with hot water and detergent. Then rinse with water, apply a non-aggressive disinfectant and rinse again. The removable parts (turntable and the base on which it is supported) can be removed for cleaning with a soft cloth moistened with warm water and detergent.
-In addition to the interior of the microwave, external areas, such as the door and gaskets, should be cleaned-
Another way to clean, faster and easier, is to introduce a glass with water that resists heat. You can add a little sodium bicarbonate, vinegar or lemon (highly acidic) and heat the mixture until half of the water has evaporated. The door is kept closed for ten minutes, until the rest of the liquid cools and the steam penetrates the corners. After this time, a cloth dampened by the walls and corners to remove the dirt and rinse very well, until there are no remains of the products used.
This process helps eliminate dirt and destroy odors that the microwave gives off. The external part (door), which is in contact with the hands, and the joints must also be washed. The rubber bands or the handle are areas that are often not taken into account, but that play a decisive role in the prevention of food risks.

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