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Most restaurants and retail food stores rely upon conventional steamers to cook seafood to the required internal temperature of 145 °F (62.8 °C) as specified in the FDA Food Code. The problems associated with conventional steamers include high costs of the units, energy expenses, complicated plumbing hookups and difficulty of cleaning and sanitizing. The Food Code requires that seafood heated via microwave energy must attain an internal temperature of 165 °F (73.9 °C). The purpose of this study is to evaluate the effectiveness of steam cooking of seafood in a covered microwave pan containing water using microwaves as the energy source to produce steam. Three different cooking methods, including covered pan with water, covered pan without water and uncovered pan without water, were compared to optimize the cooking condition using a commercial microwave steamer. The internal temperature of lobsters (determined at 7 locations) cooked in a covered microwave pan with 45 ml water were all above 145 °F (62.8 °C), while the other two methods resulted in uneven heating or not well cooked products. Furthermore, three widely used models of microwave oven were evaluated for their effectiveness in cooking lobsters and shrimp using microwave-generated steam. All the microwave ovens studied produced consistent results, with internal temperatures of lobsters and shrimp all above 145 °F (62.8 °C), regardless of the standing time. Even heating and high sensory quality were observed in all cooked seafood. This study has shown that cooking seafood using microwaves as the energy source to generate steam was effective and efficient. This method provides the additional advantages of faster cooking, lower energy costs, easy setup and ease of cleaning and sanitizing. The next step is to petition FDA for an amendment within the Food Code to allow for the steam heating of seafood products to a minimum internal temperature of 145 °F (62.8 °C) using microwave as the energy source.

Utilization of Steam Heat Generated via Microwave Energy in Seafood Cooking