It is well-known that microwave heated food may cause human injury [1
]. Most commonly involved area is considered the palatal arc and the anterior tongue [2
]. Usually, pizzas heated in microwave oven cause such palatal burns [3
The temperature of food heated by microwaves is another important issue for understanding the aetiology of this type of injury. It is generally accepted that food centrally containing liquid or soft material, such as cheese, may have higher temperature internally than externally [2
]. This is a well-known cooking property of microwave ovens.
Currently there are few reports of mentioning the danger of eating pizzas, eggs and liquids processed in microwave ovens [1
]. Cheese pies and pizzas have the same main content. Hypothetically, cheese is the material that retains temperature in high levels. In our opinion, cheese pies become more dangerous than pizzas when heated in microwave, because the implicated material is located centrally. In pizzas, the melted cheese may be easily seen indicating that the temperature is still high. In cheese pies, the effect of peripheral cooling does not indicate the same for the central portion. This is dangerous because tactile sensation is not adequate to assess the entire temperature. Biting microwave-heated food allows the entire melted cheese to flow on the mucosa causing areas of erosion, or in more extreme cases, ulcerations. The previous observation depends primarily on the temperature at the time of contact, and secondly the duration of contact.
Management of palatal burns depends on the size of the lesion. Up to medium size lesion, it is recommended to use preventive measurements, such as non steroidal anti-inflammatory drugs (NSAID's), antibiotics – in cases of poor oral hygiene or in cases where systemic status indicates – and finally antiseptic mouth washes. There is no reported case of extensive ulceration of the palate due to heated food in microwave causing mucosa burns.
As a final point, microwaves possibly have the ability to increase kinetic energy of food contents inconsistently. This hypothesis derived from the definition of Boltzmann about temperature: "Is a measure of the kinetic energy of a moving object" [5