0:00:02 > 0:00:04There's a lot we don't know about the food on our plates
0:00:04 > 0:00:08and the shops and the labels don't always tell you the whole story.
0:00:08 > 0:00:11I think they encourage you to buy more than you need
0:00:11 > 0:00:13and that causes a lot of waste.
0:00:13 > 0:00:16Whether you're staying in or going out,
0:00:16 > 0:00:18you've told us that you can feel ripped off
0:00:18 > 0:00:20by the promises made for what you eat
0:00:20 > 0:00:22and, indeed, what you pay for it.
0:00:22 > 0:00:25How do you know that it's half-price, right?
0:00:25 > 0:00:27So, what they've done, they've bumped the price up
0:00:27 > 0:00:29and then knocked it down.
0:00:29 > 0:00:33From claims that don't stack up to the secrets behind the packaging,
0:00:33 > 0:00:36we'll uncover the truth about Britain's food
0:00:36 > 0:00:39so that you can be sure that you are getting what you expect
0:00:39 > 0:00:41at the right price.
0:00:41 > 0:00:45Your food, your money. This is Rip-Off Britain.
0:00:49 > 0:00:51Hello, and welcome to Rip-Off Britain,
0:00:51 > 0:00:53where, this series, we're investigating
0:00:53 > 0:00:56everything to do with food. And today, we're going to be looking
0:00:56 > 0:00:59at some of those old pieces of inherited wisdom
0:00:59 > 0:01:03surrounding how you cook, store and eat certain foods.
0:01:03 > 0:01:05And as well as that, we'll be getting to the bottom
0:01:05 > 0:01:07of more of the questions and problems
0:01:07 > 0:01:09that you've asked us to solve on your behalf.
0:01:09 > 0:01:12Now, in many cases, you've been in touch with us
0:01:12 > 0:01:13about the claims made for a product
0:01:13 > 0:01:16or the information that's actually on the packaging.
0:01:16 > 0:01:18But often what's prompted you to get in touch
0:01:18 > 0:01:21is to find out the real truth behind some of those long-held beliefs
0:01:21 > 0:01:24and ideas that can influence not just what we buy
0:01:24 > 0:01:27but what we do with it and how quickly we have to use it up.
0:01:27 > 0:01:31So, today, as we separate quite a few food facts from fiction,
0:01:31 > 0:01:33be prepared for a couple of surprises
0:01:33 > 0:01:37that might even change the way that you do things in your own home.
0:01:37 > 0:01:41And among the nuggets of advice that we'll have along the way,
0:01:41 > 0:01:44you get ready for a method of cooking what is an old favourite
0:01:44 > 0:01:47that you've probably never even considered before.
0:01:49 > 0:01:52Coming up, the warnings saying once food has been opened,
0:01:52 > 0:01:55you should eat it within a certain number of days or weeks.
0:01:55 > 0:01:59Well, we've done some tests to see what happens if you don't.
0:01:59 > 0:02:01So, this is the coleslaw that we tested
0:02:01 > 0:02:04and the manufacturers say that you should eat it,
0:02:04 > 0:02:06after opening, within two days.
0:02:07 > 0:02:10Busting the surprisingly common myths still cooked up
0:02:10 > 0:02:11for the microwave oven.
0:02:11 > 0:02:15I definitely think that some waves come out of it, could be bad for you
0:02:15 > 0:02:18and I definitely wouldn't have any of my children near the microwave
0:02:18 > 0:02:19when it was on.
0:02:22 > 0:02:25Now, how long can you keep food before it goes off?
0:02:25 > 0:02:28I reckon many of us have got those bottles and jars
0:02:28 > 0:02:30lurking in the back of our fridges and cupboards
0:02:30 > 0:02:32that should have been eaten weeks ago.
0:02:32 > 0:02:33You know the kind of thing -
0:02:33 > 0:02:36the pesto sauce that's been there for ages,
0:02:36 > 0:02:38the lemon curd that's living up to its name,
0:02:38 > 0:02:42and that bottle of cranberry sauce that's been there since Christmas.
0:02:42 > 0:02:45It all sounds really familiar to me.
0:02:45 > 0:02:48Well, even if the label says that, after opening,
0:02:48 > 0:02:51you should eat within four weeks, do you have to obey that?
0:02:51 > 0:02:55Well, one couple who do so religiously contacted us.
0:02:55 > 0:02:58They said they were throwing away so much food
0:02:58 > 0:03:01that they wondered if they were really doing the right thing.
0:03:02 > 0:03:04Delve deep into most fridges
0:03:04 > 0:03:08and you'll probably find stuff that's outstayed its welcome -
0:03:08 > 0:03:11a half-eaten jar or long-forgotten package of something
0:03:11 > 0:03:14that leaves you wondering whether you should polish off the rest.
0:03:15 > 0:03:17It depends what it smells like, I think.
0:03:17 > 0:03:20So, I'll have sort of a whiff and then decide, actually,
0:03:20 > 0:03:22if it's not right, I'm not going to eat it.
0:03:22 > 0:03:26I'm 50 years old and I've never had food poisoning
0:03:26 > 0:03:29and I've always used my common sense around these sort of things
0:03:29 > 0:03:30and been OK, so...
0:03:32 > 0:03:35Here at Rip-Off Britain, we're also great believers
0:03:35 > 0:03:37in a common-sense approach too,
0:03:37 > 0:03:40and, indeed, we've often suggested it's the way to test foods
0:03:40 > 0:03:43that might be slightly past their best before date.
0:03:44 > 0:03:47But sniffing or prodding the contents
0:03:47 > 0:03:50of part-finished containers won't always give you the answer,
0:03:50 > 0:03:53which is why the labels on many foods carry the advice that,
0:03:53 > 0:03:56once opened, you should consume within two days,
0:03:56 > 0:03:58two weeks or whatever.
0:04:00 > 0:04:03Debbie and Tony Styles have always wondered about that advice
0:04:03 > 0:04:06and they're not entirely sure they believe it.
0:04:07 > 0:04:09Use within two days. Really?
0:04:09 > 0:04:13You mean, after 48 hours, they self-destruct?
0:04:13 > 0:04:17You do feel as though you are wasting money. That's the issue.
0:04:17 > 0:04:21Because you end up throwing away half a jar of something
0:04:21 > 0:04:23because you've not been able to use it in time.
0:04:23 > 0:04:27And you can't trust yourself to go over that time limit.
0:04:27 > 0:04:31Fed up with throwing away half-eaten jars and bottles
0:04:31 > 0:04:34the two of them weren't able to use within the time stipulated,
0:04:34 > 0:04:38Debbie and Tony contacted us here at Rip-Off Britain.
0:04:38 > 0:04:40They wanted to know if they're doing the right thing
0:04:40 > 0:04:43and getting rid of food that's potentially harmful
0:04:43 > 0:04:46or whether they're simply falling for a ploy by manufacturers
0:04:46 > 0:04:49to make us replenish our cupboards sooner.
0:04:51 > 0:04:54For instance, we've got English mustard and American mustard,
0:04:54 > 0:04:57and the American makes no mention of a "use within"
0:04:57 > 0:05:00and the English mustard says, "Use within six weeks."
0:05:00 > 0:05:02And I never use it within six weeks
0:05:02 > 0:05:05and I probably refuse to use it within six weeks, frankly,
0:05:05 > 0:05:08cos I'm convinced it's fine for much, much longer.
0:05:08 > 0:05:11We're just thoroughly confused about what we can believe,
0:05:11 > 0:05:12or should believe.
0:05:12 > 0:05:15To help Debbie and Tony find the answer,
0:05:15 > 0:05:19we've called in food hygiene expert Dr Lisa Ackerley
0:05:19 > 0:05:23and she believes the advice is there for a good reason.
0:05:23 > 0:05:24Once you open a packet,
0:05:24 > 0:05:27the original atmosphere in which they were packed has been changed,
0:05:27 > 0:05:28so everything changes,
0:05:28 > 0:05:32and that includes the length of time that you can keep the food.
0:05:32 > 0:05:34And that's why you get instructions on the packet
0:05:34 > 0:05:37to tell you how long you're allowed to keep the food
0:05:37 > 0:05:39after you've opened the packet.
0:05:40 > 0:05:42Lisa can't wait to have a good old rummage
0:05:42 > 0:05:45around Debbie and Tony's kitchen.
0:05:45 > 0:05:46- Let's have a look in your fridge.- OK.
0:05:48 > 0:05:50Wow, you've got quite a lot in there, haven't you?
0:05:50 > 0:05:52Yes, we like our food.
0:05:52 > 0:05:55On our series last year, we revealed that some dried foods,
0:05:55 > 0:05:58like herbs, and of course tinned goods,
0:05:58 > 0:06:01can last for years or even decades.
0:06:01 > 0:06:04If I did find anything that was out of date, I would check it.
0:06:04 > 0:06:07I would use my smell, my taste, my common sense.
0:06:07 > 0:06:10But it's a very different story when it comes to some of the other things
0:06:10 > 0:06:13we might have lurking in our cupboards or fridge.
0:06:13 > 0:06:17So, as Lisa hunts for the things we typically hold on to for too long,
0:06:17 > 0:06:20she's looking not for things you can keep for yonks
0:06:20 > 0:06:24or for obviously perishable foods with a clear best before date.
0:06:24 > 0:06:27She's after those rather more ambiguous jars and products
0:06:27 > 0:06:29that carry that recommendation
0:06:29 > 0:06:32to eat within a certain number of days after opening.
0:06:32 > 0:06:36She quickly spots two that fall somewhere in between.
0:06:36 > 0:06:37They've got a short life
0:06:37 > 0:06:39but, for a couple like Debbie and Tony,
0:06:39 > 0:06:42they're not easy to finish off in one go.
0:06:42 > 0:06:45This is a pot of hummus and this is two days -
0:06:45 > 0:06:47use within two days of opening.
0:06:47 > 0:06:49And the same for this egg mayonnaise, so...
0:06:49 > 0:06:51Is that because that's an egg product?
0:06:51 > 0:06:52That's why it's only two days?
0:06:52 > 0:06:55Well, it's egg and it's mayonnaise, so, basically,
0:06:55 > 0:06:57- lots of nutrients for bacteria to grow.- Yeah.
0:06:57 > 0:06:59You don't know what you're introducing
0:06:59 > 0:07:00when you put a spoon in here.
0:07:00 > 0:07:03- Even though you think your hands are clean and...- Exactly.
0:07:03 > 0:07:06- We dip a breadstick in it.- Yeah. - Bite it, dip it back in again.- Yeah.
0:07:06 > 0:07:10But your bacteria in your mouths or on your hands
0:07:10 > 0:07:13are quite friendly on your hands, but if they get into food,
0:07:13 > 0:07:16they can actually produce toxins, which could make you ill,
0:07:16 > 0:07:19- even if they were your bacteria in the first place.- Yeah.- Yeah.
0:07:19 > 0:07:20But Tony's biggest bugbear
0:07:20 > 0:07:24and the things he finds most painful to throw away unfinished
0:07:24 > 0:07:28are his condiments - mustard, tartare sauce and horseradish.
0:07:28 > 0:07:30All those things that, like him,
0:07:30 > 0:07:33you may find hard to use up in the time that's recommended.
0:07:33 > 0:07:36What we've got is classic things such as mayonnaise here.
0:07:36 > 0:07:40We've got some sauce. We've got mustard.
0:07:40 > 0:07:42So, this group of foods has got...
0:07:42 > 0:07:44They've got natural preservatives in them,
0:07:44 > 0:07:46which gives a little bit longer shelf life in the fridge,
0:07:46 > 0:07:49but nothing seems to last forever
0:07:49 > 0:07:51because eventually, they will deteriorate.
0:07:51 > 0:07:53As soon as you've opened that,
0:07:53 > 0:07:56then you go into the sort of safety angle
0:07:56 > 0:07:59and we need to make sure that you don't keep the food for too long.
0:08:00 > 0:08:01However reluctantly,
0:08:01 > 0:08:04Debbie and Tony do follow the label's advice
0:08:04 > 0:08:07and end up throwing away a lot of food as a result.
0:08:07 > 0:08:09But when Lisa canvasses opinion
0:08:09 > 0:08:12from some of their fellow Peterborough residents,
0:08:12 > 0:08:15it's clear that many have a very different approach.
0:08:15 > 0:08:16I've got some pesto here.
0:08:16 > 0:08:19Could you tell me how long you might leave that in the fridge
0:08:19 > 0:08:20once you've opened the lid?
0:08:20 > 0:08:23Um, until I literally need the space that it's in.
0:08:23 > 0:08:25How long would I keep it for?
0:08:25 > 0:08:27There's probably some sitting in there
0:08:27 > 0:08:28that's six months old or something.
0:08:28 > 0:08:31OK, well, it's actually two weeks.
0:08:31 > 0:08:34- I'm not coming round your house. - THEY LAUGH
0:08:34 > 0:08:35Do you know that, on the label,
0:08:35 > 0:08:37it actually gives you some instructions
0:08:37 > 0:08:39about how long you should keep them for?
0:08:39 > 0:08:42- Yeah, I'm well aware of that. - Does that not worry you?
0:08:42 > 0:08:44It should but, no, I'm quite lazy.
0:08:44 > 0:08:48So, we've got some dip here. What do you think about that?
0:08:48 > 0:08:50How long do you think that should be kept
0:08:50 > 0:08:52once the lid's come off it in the fridge?
0:08:52 > 0:08:54I'd say a week.
0:08:54 > 0:08:57I'd generally chuck it if there was a little bit left in the bottom
0:08:57 > 0:08:58cos also, people are, like, dipping in
0:08:58 > 0:09:01and I'm a bit funny about that as well.
0:09:01 > 0:09:03So, it's about three days for this once it's been opened.
0:09:03 > 0:09:06It would probably arrive, if someone brought it for a party,
0:09:06 > 0:09:10and next time I was looking for it for a party, I'd see if it was OK.
0:09:10 > 0:09:12THEY LAUGH
0:09:12 > 0:09:15No-one's coming to my house to eat ever again.
0:09:16 > 0:09:18Well, luckily, it can be quite simple
0:09:18 > 0:09:21to spot when many foods are past their best,
0:09:21 > 0:09:23and back at Debbie and Tony's, Lisa's brought with her
0:09:23 > 0:09:26some items that will test the couple's instincts
0:09:26 > 0:09:28when it comes to what's safe and what's not.
0:09:30 > 0:09:34OK, so, we've got tomato paste, which is a bit of a kitchen staple.
0:09:34 > 0:09:36- I should think every home's got one of these.- Mm-hm.
0:09:36 > 0:09:39But it's not going to last forever because look what happens,
0:09:39 > 0:09:42typically, when you're using these packs,
0:09:42 > 0:09:44- is that they actually break... - The air's getting in.
0:09:44 > 0:09:46..and the air's getting in
0:09:46 > 0:09:48and then your contamination will be getting in as well.
0:09:48 > 0:09:50So, they don't last forever.
0:09:50 > 0:09:53About three weeks, as it says on the pack.
0:09:55 > 0:09:57But sometimes, just looking at the packet shows
0:09:57 > 0:10:00when something's on the turn.
0:10:00 > 0:10:03So, Lisa, this juice is four days, I think. It is.
0:10:03 > 0:10:06- "Use within four days." - Yeah. Actually, just wait a minute.
0:10:06 > 0:10:09Can you feel anything about that juice that's a bit odd?
0:10:09 > 0:10:12Oh, yes, sometimes, the packaging can feel
0:10:12 > 0:10:15as though it's blowing up with excess air or gas in it.
0:10:15 > 0:10:17Something's going on inside the pack.
0:10:17 > 0:10:20That could be something like yeast, possibly,
0:10:20 > 0:10:23that are still there that have started to ferment,
0:10:23 > 0:10:25so you'll actually get it going slightly fizzy.
0:10:25 > 0:10:28So, when something starts to go a bit bulging,
0:10:28 > 0:10:30then that's time to definitely throw it away,
0:10:30 > 0:10:33even if it's within the four days of opening.
0:10:33 > 0:10:36How cool your fridge is can make a big difference
0:10:36 > 0:10:38to how long your food will last.
0:10:38 > 0:10:39To keep it fresher for longer,
0:10:39 > 0:10:43your appliance should be kept at 5 degrees Celsius or lower,
0:10:43 > 0:10:46but things like over-frozen ice boxes
0:10:46 > 0:10:49and dodgy seals can often mean temperatures fluctuate,
0:10:49 > 0:10:53so Lisa wants to see if Debbie and Tony have got it right.
0:10:53 > 0:10:57For Debbie and Tony, what makes all this especially confusing
0:10:57 > 0:10:59is the varying recommendations
0:10:59 > 0:11:03for how long different foods should last once they've been opened.
0:11:03 > 0:11:05Their favourite - horseradish -
0:11:05 > 0:11:08apparently needs to be used within a month of opening,
0:11:08 > 0:11:11but tomato puree lasts for three weeks,
0:11:11 > 0:11:14and this pesto, just two weeks.
0:11:14 > 0:11:17The manufacturer will have thought about what ingredients are in here,
0:11:17 > 0:11:19what preservative effect they have,
0:11:19 > 0:11:22and consideration of the fridge temperature
0:11:22 > 0:11:23and what you might be introducing,
0:11:23 > 0:11:27so 14 days is actually quite a long time for something like this.
0:11:27 > 0:11:29Now, what you'll actually see in here...
0:11:29 > 0:11:33- What can you see in there? - It looks like some separation.
0:11:33 > 0:11:36- Can you see some little white bits in there?- Oh, yeah.
0:11:36 > 0:11:38- Oh, yeah, yeah, yeah. - Let's have a sniff.
0:11:38 > 0:11:40- Oh, boy! - SHE LAUGHS
0:11:40 > 0:11:41Thank you.
0:11:41 > 0:11:44I mean, that's obviously the worst thing that can happen later on.
0:11:44 > 0:11:47The longer you leave it, the more furry it's going to go.
0:11:47 > 0:11:49- And obviously, nobody would eat that.- Enough.
0:11:49 > 0:11:52- There you go, madam.- Thank you.
0:11:52 > 0:11:55Debbie and Tony's pesto would have lasted a good deal longer
0:11:55 > 0:11:57if they'd put it into ice cube trays
0:11:57 > 0:12:00and frozen it before it got to that stage.
0:12:00 > 0:12:03But Lisa's visit has reassured them that the advice on the labels
0:12:03 > 0:12:06isn't there simply to encourage more sales.
0:12:06 > 0:12:09So, how do you feel that you might have to throw away
0:12:09 > 0:12:11all of this at some point?
0:12:11 > 0:12:14I know it still looks a lot and it's still an expense,
0:12:14 > 0:12:17but I'm thinking about my health, my future health,
0:12:17 > 0:12:22so I'll continue to abide by the rules on the jars.
0:12:22 > 0:12:24- Right. That's great. - And I'm a lot less cynical, frankly,
0:12:24 > 0:12:27- than I was before we spoke. - Oh, OK. Right.
0:12:27 > 0:12:32Because part of me was concerned that they were overstating
0:12:32 > 0:12:36the importance of two days or four days or whatever,
0:12:36 > 0:12:40but you've rammed it home that they're to be listened to.
0:12:40 > 0:12:42But, like most of us, they hate to add
0:12:42 > 0:12:48to the seven million tonnes of food going to waste in the UK every year.
0:12:48 > 0:12:51So, before we all start chucking out half the food in our fridges,
0:12:51 > 0:12:53we couldn't resist finding out what happens
0:12:53 > 0:12:57if you don't stick to the advice on how long some foods can be kept.
0:12:57 > 0:12:59We've been to a lab.
0:12:59 > 0:13:04We're going to test five foods and take samples every day for a week.
0:13:04 > 0:13:07And we'll reveal the results of our experiment
0:13:07 > 0:13:08later in the programme.
0:13:12 > 0:13:14Now, there can be so many stories in the papers
0:13:14 > 0:13:16about what's good or bad for us
0:13:16 > 0:13:19that it's sometimes very hard to know who or what to believe.
0:13:19 > 0:13:22But in this case, have we got it all wrong?
0:13:25 > 0:13:30In 1974, space-age technology arrived in British kitchens.
0:13:33 > 0:13:35A device that promised convenience
0:13:35 > 0:13:38and to revolutionise the way we cook.
0:13:39 > 0:13:41Just select the recipe you want,
0:13:41 > 0:13:43enter the weight and you can do the whole thing in minutes.
0:13:43 > 0:13:45Even an idiot can learn to defrost.
0:13:45 > 0:13:47And I have.
0:13:47 > 0:13:49But those promises came with a name
0:13:49 > 0:13:52that was more Cold War than kitchen counter,
0:13:52 > 0:13:53and a hi-tech way of working
0:13:53 > 0:13:57that created a terrifying legend all of its own.
0:13:57 > 0:14:00In all the recent concern about food safety,
0:14:00 > 0:14:03a lot of attention has been focused on microwave ovens.
0:14:03 > 0:14:04Are they safe?
0:14:04 > 0:14:07In what must be one of the biggest urban fairy tales
0:14:07 > 0:14:10of the modern age, microwaves were rumoured to be dangerous
0:14:10 > 0:14:13for anyone from pregnant women to those with pacemakers.
0:14:13 > 0:14:16Look. Did you see that? It went right up to high.
0:14:16 > 0:14:18And these rumours persist today,
0:14:18 > 0:14:21decades after the humble microwave found its way
0:14:21 > 0:14:23into more than 90% of British homes.
0:14:25 > 0:14:27I don't terribly trust them.
0:14:27 > 0:14:28There's always that myth
0:14:28 > 0:14:31that you shouldn't stand next to the microwave while it's on.
0:14:31 > 0:14:33They used to be said to emit radiation.
0:14:33 > 0:14:34That might be complete tosh.
0:14:34 > 0:14:39I've heard you're better off not cooking with it,
0:14:39 > 0:14:41but it's easy to heat up a meal, so...
0:14:45 > 0:14:48Donna Harrison is a mum of three who uses her microwave
0:14:48 > 0:14:51to reheat her children's food every single day.
0:14:52 > 0:14:56While Donna admits that she couldn't live without her microwave,
0:14:56 > 0:14:58she remains very deeply suspicious
0:14:58 > 0:15:00of how it works and even if it's safe.
0:15:01 > 0:15:04I wouldn't be standing this close to the microwave when it's on.
0:15:04 > 0:15:07You have no way of knowing whether the microwave is leaking or not.
0:15:07 > 0:15:09Ooh, yum, yum.
0:15:09 > 0:15:12I definitely think that something, sort of some waves come out
0:15:12 > 0:15:15and it could be bad for you in some way or form.
0:15:15 > 0:15:17And I definitely wouldn't have any of my children
0:15:17 > 0:15:18near the microwave when it was on.
0:15:21 > 0:15:22So, to help Donna find out
0:15:22 > 0:15:25if, in fact, her worries have got any basis,
0:15:25 > 0:15:27we've brought her to Oxford University
0:15:27 > 0:15:30to meet a leading expert in physics, Professor Tony Weidberg.
0:15:30 > 0:15:34If anyone knows whether that box of tricks in your kitchen is safe,
0:15:34 > 0:15:36it's him, and he's absolutely certain
0:15:36 > 0:15:38that Donna has nothing to worry about.
0:15:40 > 0:15:41We have a metal box.
0:15:41 > 0:15:44Metal is a very good absorber for microwaves,
0:15:44 > 0:15:48so the energy coming out can be kept at a negligible level.
0:15:48 > 0:15:51OK, I've brought some baby food with me.
0:15:51 > 0:15:52To prove his point,
0:15:52 > 0:15:54Tony has a device that tests for any radiation
0:15:54 > 0:15:58that just might be leaking from the microwave.
0:15:58 > 0:16:01So, let's start with the grid, see if there's anything coming up.
0:16:01 > 0:16:02Got tiny readings,
0:16:02 > 0:16:07but it's well below the five-milliwatt safety level.
0:16:07 > 0:16:08And I can look around the seal.
0:16:08 > 0:16:11If the seal was bad, I would see some leakage.
0:16:11 > 0:16:13The seal looks very good.
0:16:13 > 0:16:14What about the sides and the back area?
0:16:14 > 0:16:16Well, look at the side. The side is solid metal.
0:16:16 > 0:16:18I wouldn't expect anything to come out
0:16:18 > 0:16:20and I don't actually see...get any reading.
0:16:20 > 0:16:23The back is still getting a reading of 0.00,
0:16:23 > 0:16:26so this looks pretty good.
0:16:26 > 0:16:28Well, that's reassuring news for Donna,
0:16:28 > 0:16:31but still, the official advice is not to get too close.
0:16:32 > 0:16:34Stay 5cm away.
0:16:34 > 0:16:36So, don't put your eye right against the grid,
0:16:36 > 0:16:38don't touch the grid.
0:16:38 > 0:16:41That will ensure the levels are even lower and you're even safer.
0:16:41 > 0:16:44So, do microwaves ever leak, and if they did leak,
0:16:44 > 0:16:46what could be the cause of them leaking?
0:16:46 > 0:16:50If they're not kept clean and the seals are full of dirt -
0:16:50 > 0:16:53so much dirt that the seal becomes leaky -
0:16:53 > 0:16:56much more microwave radiation can leak out.
0:16:56 > 0:16:59So, it's a good job I keep my microwave very clean, then.
0:17:00 > 0:17:03But while she's at least reassured on the safety front,
0:17:03 > 0:17:05Donna's got a long way to go
0:17:05 > 0:17:07before she can learn to love her microwave,
0:17:07 > 0:17:10not least because she's got no idea
0:17:10 > 0:17:12how to use it for anything other than reheating.
0:17:14 > 0:17:16So, we're taking Donna to meet someone
0:17:16 > 0:17:19who can show her exactly how to do that.
0:17:19 > 0:17:21Indeed, so passionate is Jennipher Marshall-Jenkinson
0:17:21 > 0:17:23about the microwave,
0:17:23 > 0:17:25that she says she's not cooked in a conventional oven
0:17:25 > 0:17:27for something like 30 years.
0:17:28 > 0:17:32Microwave ovens, they are great.
0:17:32 > 0:17:34They are the safest,
0:17:34 > 0:17:37most energy-efficient piece of cooking equipment
0:17:37 > 0:17:39that is out there.
0:17:39 > 0:17:44All my children have never eaten any meal that I've cooked for them
0:17:44 > 0:17:47that hasn't been cooked in a microwave oven.
0:17:48 > 0:17:52Jennipher's actually chair of the UK Microwave Association,
0:17:52 > 0:17:54so it's not surprising that she's evangelical
0:17:54 > 0:17:57in spreading the word about the oven's benefits.
0:17:57 > 0:18:00So, she's going to see if she can win over not just Donna,
0:18:00 > 0:18:02but some of her equally sceptical friends.
0:18:02 > 0:18:04I often find that it doesn't taste as nice
0:18:04 > 0:18:08and it's often dry, goes dry around the edges.
0:18:08 > 0:18:11So, why should I stop using my traditional method
0:18:11 > 0:18:14of using my hob or oven and switch to the microwave
0:18:14 > 0:18:17if it doesn't taste as fresh or as good?
0:18:17 > 0:18:18I think a great deal of this
0:18:18 > 0:18:22comes down to understanding about what microwaves can do
0:18:22 > 0:18:24and what they're capable of.
0:18:24 > 0:18:28Microwaves are using the moisture that's in the food itself
0:18:28 > 0:18:32to cook the food. Therefore, it's a moist method of cooking.
0:18:32 > 0:18:34You'll never be able to roast potatoes in a microwave.
0:18:34 > 0:18:36You'll never be able to make toast.
0:18:36 > 0:18:39So, microwave ovens are really, really fantastic
0:18:39 > 0:18:44at cooking some foods, for example, cakes, fish and vegetables.
0:18:44 > 0:18:47Mum Cathy only uses her microwave to reheat food,
0:18:47 > 0:18:50and she's concerned that vegetables cooked in it
0:18:50 > 0:18:53might not be as nutritious as hob-cooked veg.
0:18:53 > 0:18:55I currently steam all my vegetables,
0:18:55 > 0:18:58which is very simple, very quick and very tasty.
0:18:58 > 0:19:02How does the microwave cope with the food once it's been in there?
0:19:02 > 0:19:03Well, I'm very pleased to say
0:19:03 > 0:19:06nutrients are retained in microwave-cooked vegetables.
0:19:06 > 0:19:07They stay in the vegetables
0:19:07 > 0:19:12because you're not diluting the nutrients with water
0:19:12 > 0:19:13as you're cooking them.
0:19:13 > 0:19:16You're literally cooking them in their own moisture
0:19:16 > 0:19:18in the microwave oven.
0:19:18 > 0:19:21Although some vitamins, such as vitamin C,
0:19:21 > 0:19:23are broken down by heat,
0:19:23 > 0:19:25other nutrients are more likely to be retained
0:19:25 > 0:19:28through microwave cooking because they're cooked quickly,
0:19:28 > 0:19:30heated for the shortest amount of time
0:19:30 > 0:19:33and done so using as little liquid as possible.
0:19:33 > 0:19:36MICROWAVE BEEPS
0:19:36 > 0:19:40Donna, Mark and Cathy only use their microwaves to reheat food,
0:19:40 > 0:19:44so Jennipher wants to show them the machines can cook as well,
0:19:44 > 0:19:48and she's picked out two dishes that she says triumph in the microwave.
0:19:48 > 0:19:50First off, it's bacon.
0:19:50 > 0:19:53So, I've got three rashers of bacon here
0:19:53 > 0:19:56and each rasher of bacon, I know,
0:19:56 > 0:19:59will take approximately one minute in the microwave to crisp up.
0:20:01 > 0:20:03It does smell good, I have to say that.
0:20:03 > 0:20:05It's popping a lot.
0:20:05 > 0:20:06MICROWAVE BEEPS
0:20:11 > 0:20:13It looks OK.
0:20:13 > 0:20:15And if that wasn't enough to change their minds,
0:20:15 > 0:20:18the fairy cakes Jennipher whips up and cooks in the microwave
0:20:18 > 0:20:22in just one minute go a long way to winning them all round.
0:20:29 > 0:20:30MICROWAVE BEEPS
0:20:32 > 0:20:34And here's the finished result.
0:20:34 > 0:20:38For me, as a working mum, pop all the ingredients in a bowl,
0:20:38 > 0:20:39pop them in the microwave
0:20:39 > 0:20:42and you get 24 fairy cakes coming out within a minute,
0:20:42 > 0:20:44ice them and put the sprinkles on top,
0:20:44 > 0:20:46- is a fantastic idea.- Delicious.
0:20:48 > 0:20:50So, now that Donna's armed with cooking tips
0:20:50 > 0:20:52and has had her safety fears allayed,
0:20:52 > 0:20:56has she a different opinion about that little metal box?
0:20:56 > 0:20:59I think it has dispelled a lot of the myths.
0:20:59 > 0:21:03With three children, I think it is all about saving time where I can
0:21:03 > 0:21:05and maybe cutting a few corners in that respect,
0:21:05 > 0:21:09especially if there's no nutrients lost in the actual cooking.
0:21:09 > 0:21:11So, I think, from that point of view,
0:21:11 > 0:21:14I will definitely be using my microwave more.
0:21:19 > 0:21:23As we've seen, it's not just sell by or use by dates
0:21:23 > 0:21:25that show the time by which foods should be eaten.
0:21:25 > 0:21:28Some products carry a warning that, after opening,
0:21:28 > 0:21:31they should be consumed within a certain number of days -
0:21:31 > 0:21:35things like cream cheese, fruit juices or jars of pickles.
0:21:35 > 0:21:37Well, we wanted to understand the risk
0:21:37 > 0:21:39if you don't instantly follow that advice
0:21:39 > 0:21:42and whether, rather than simply erring on the side of caution
0:21:42 > 0:21:44and throwing half-eaten food away,
0:21:44 > 0:21:48you could still happily tuck in for a few more days.
0:21:48 > 0:21:52So, we asked microbiologist Dr Margarita Gomez Escalada
0:21:52 > 0:21:54to do some tests.
0:21:55 > 0:21:58So, we have some orange juice,
0:21:58 > 0:22:01some coleslaw salad, hummus,
0:22:01 > 0:22:05soft cheese and sour cream and chive dip.
0:22:06 > 0:22:09So, what we'll do is we'll take samples
0:22:09 > 0:22:11for all the rest of the products
0:22:11 > 0:22:14and then we'll put all of them in the fridge
0:22:14 > 0:22:17and take samples every day for a week.
0:22:17 > 0:22:19It says on the packaging that this hummus,
0:22:19 > 0:22:24coleslaw and sour cream should all be eaten within two days of opening,
0:22:24 > 0:22:26the orange juice must be drunk within four days
0:22:26 > 0:22:29and the cream cheese should be used within five days.
0:22:29 > 0:22:31But what happens if they're not?
0:22:32 > 0:22:36Margarita will take daily swabs to test the level of bacteria -
0:22:36 > 0:22:40an important measure of how safe the food is to eat.
0:22:40 > 0:22:42What we're going to be testing for in these foods
0:22:42 > 0:22:44are three things, really.
0:22:44 > 0:22:47We're going to be looking for total viable counts,
0:22:47 > 0:22:48which are just a general count
0:22:48 > 0:22:52of all the bacterial content in the food.
0:22:52 > 0:22:54We're then going to look for faecal coliforms,
0:22:54 > 0:22:56which are bacteria that come from the gut,
0:22:56 > 0:22:59which are those most likely to cause infection.
0:22:59 > 0:23:02And then we're going to specifically look for salmonella.
0:23:02 > 0:23:05If there were any traces of salmonella
0:23:05 > 0:23:08or so-called faecal coliforms like E. coli or listeria,
0:23:08 > 0:23:10then the food would be dangerous.
0:23:10 > 0:23:13And while, reassuringly, none of our tests turned up
0:23:13 > 0:23:17any such bacteria, those aren't the only things to look out for.
0:23:17 > 0:23:21Food also contains other types of everyday bacteria
0:23:21 > 0:23:22which are safe to eat,
0:23:22 > 0:23:24provided they're below a certain level.
0:23:24 > 0:23:29The Health Protection Agency says food will become unsafe to eat
0:23:29 > 0:23:32if there are over a million bacteria per gram of food.
0:23:32 > 0:23:34So, in our daily testing, we were checking
0:23:34 > 0:23:38if the number of these bacteria went over one million
0:23:38 > 0:23:40and might therefore make you ill.
0:23:40 > 0:23:45So, the hummus we tested was set to be used within two days of opening.
0:23:45 > 0:23:51As we opened it, we found that it had 300 bacteria per gram of food
0:23:51 > 0:23:53and after seven days,
0:23:53 > 0:23:57we found it had 330 bacteria per gram.
0:23:57 > 0:23:59From a microbiological point of view,
0:23:59 > 0:24:01the hummus, after seven days of opening,
0:24:01 > 0:24:02would be safe to eat.
0:24:02 > 0:24:04With bacteria levels so low
0:24:04 > 0:24:07five days after it's recommended you should throw it away,
0:24:07 > 0:24:11it's a cautious thumbs-up for our hummus.
0:24:11 > 0:24:13Next is the coleslaw.
0:24:13 > 0:24:15So, this is the coleslaw that we tested
0:24:15 > 0:24:18and the manufacturers say that you should eat it,
0:24:18 > 0:24:20after opening, within two days.
0:24:20 > 0:24:23Bacteria levels naturally go up and down,
0:24:23 > 0:24:27and in the coleslaw, they peaked at 22,900 per gram,
0:24:27 > 0:24:30but that's still well below the dangerous one million bacteria mark.
0:24:30 > 0:24:33So, after seven days, it remains safe to eat.
0:24:33 > 0:24:37All these values are within the acceptable parameters
0:24:37 > 0:24:40of the Health Protection Agency guidelines.
0:24:40 > 0:24:44So far, we've found only very low levels of everyday bacteria,
0:24:44 > 0:24:47suggesting that automatically chucking opened food away
0:24:47 > 0:24:49isn't always necessary.
0:24:49 > 0:24:51Will things change with this dip?
0:24:51 > 0:24:55Now, this is the results for the sour cream and chive dip
0:24:55 > 0:24:57and it says, again, that once opened,
0:24:57 > 0:25:00eat within two days.
0:25:00 > 0:25:02The values that we found on the day of opening,
0:25:02 > 0:25:08which was day one, was 1,780 bacteria per gram.
0:25:08 > 0:25:10After seven days,
0:25:10 > 0:25:13the levels of bacteria in the sour cream and chive dip
0:25:13 > 0:25:19haven't increased significantly to make the food unsafe to eat.
0:25:19 > 0:25:22Thumbs up for the dip, but what about the orange juice?
0:25:22 > 0:25:24So, this is the juice that we tested.
0:25:24 > 0:25:26This is fresh orange juice.
0:25:26 > 0:25:28The manufacturers say that it should be drunk
0:25:28 > 0:25:31within four days of opening.
0:25:31 > 0:25:34We tested it on day one
0:25:34 > 0:25:38and we found 40 bacteria per millilitre of juice,
0:25:38 > 0:25:40which is quite low.
0:25:40 > 0:25:43Perhaps surprisingly, the bacteria levels by day seven,
0:25:43 > 0:25:45which is three days after
0:25:45 > 0:25:47the manufacturers say you should drink it,
0:25:47 > 0:25:50were actually lower than at the start.
0:25:50 > 0:25:54The amount of bacteria in the juice was very low,
0:25:54 > 0:25:56but this is not surprising
0:25:56 > 0:26:00because, specifically, orange juice is very acidic
0:26:00 > 0:26:05and bacteria prefer a more neutral environment to live,
0:26:05 > 0:26:08so they wouldn't thrive very well in juice.
0:26:08 > 0:26:12I'd be happy to drink this juice after six days of opening.
0:26:12 > 0:26:16Orange may well be fine due to its high acidity,
0:26:16 > 0:26:18but other fruit drinks, which are sweeter,
0:26:18 > 0:26:23can have much higher bacteria and shouldn't be left as long.
0:26:23 > 0:26:26So, four out of our five foods have proved OK to eat
0:26:26 > 0:26:29several days beyond the point that's supposed to be the cut-off,
0:26:29 > 0:26:32but what about our cream cheese?
0:26:32 > 0:26:35The manufacturers say that you should eat this
0:26:35 > 0:26:38within five days of opening.
0:26:38 > 0:26:41We tested it on day one, on the day of opening,
0:26:41 > 0:26:45and we found that it had 80 bacteria per gram of cheese.
0:26:45 > 0:26:48Then we also tested it at seven days.
0:26:48 > 0:26:51This is two days after the manufacturers say
0:26:51 > 0:26:53that it's not usable any more.
0:26:53 > 0:26:58However, we found only 10 bacteria per gram of cheese.
0:26:58 > 0:27:00It's very, very low indeed.
0:27:00 > 0:27:04It's not actually surprising that it is so low.
0:27:04 > 0:27:06Soft cheese doesn't have a lot of water.
0:27:06 > 0:27:08Bacteria need water to grow.
0:27:08 > 0:27:11Well, after several days, the sort of foods we tested
0:27:11 > 0:27:14probably won't look or taste as fresh
0:27:14 > 0:27:16as when they were first brought.
0:27:16 > 0:27:20Coleslaw can separate, for example, and hummus can turn hard.
0:27:20 > 0:27:23But when it comes to bacteria which makes food dangerous to eat,
0:27:23 > 0:27:27well, in our tests, they were all given a clean bill of health.
0:27:27 > 0:27:30But if you're the type who ends up chucking food away
0:27:30 > 0:27:31rather than risking eating it
0:27:31 > 0:27:34just a day or two beyond what the packaging suggests,
0:27:34 > 0:27:37like Debbie and Tony who we met earlier in the programme,
0:27:37 > 0:27:41well, our test does appear to show that may not always be necessary.
0:27:41 > 0:27:45I think people should use their common sense to look at food
0:27:45 > 0:27:48and make a judgment whether their food has gone off or not.
0:27:48 > 0:27:50If the food has gone off,
0:27:50 > 0:27:53it will smell different, it will taste different.
0:27:58 > 0:28:00Well, we've seen quite a few old chestnuts
0:28:00 > 0:28:03- thoroughly debunked on today's programme.- Haven't we?
0:28:03 > 0:28:05But it just goes to show that some of the advice
0:28:05 > 0:28:07that we've instinctively clung to for years
0:28:07 > 0:28:10can be little better than an old housewives' tale,
0:28:10 > 0:28:12which is especially frustrating when, actually,
0:28:12 > 0:28:15all any of us want to know is how to store it,
0:28:15 > 0:28:18cook it and eat food in the simplest and safest way.
0:28:18 > 0:28:20But if there is anything to do with food
0:28:20 > 0:28:23that still leaves you just that little bit baffled or unsure,
0:28:23 > 0:28:25then do let us know and we'll see if it's something
0:28:25 > 0:28:28that we can all investigate on a future programme.
0:28:28 > 0:28:30But I'm afraid that's all that we've got time for today.
0:28:30 > 0:28:32We'll be seeing you again very soon.
0:28:32 > 0:28:35- So, from all of us on the team, bye-bye.- Bye-bye.- Bye.