This review article discusses the mechanism of destruction of microorganisms by microwave irradiation, and the effects of microwave cooking on microorganisms in foods (including meats, poultry, eggs, cereals, fruits, vegetables and dairy products). Microwave heating of foods is acceptable from the standpoint of food spoilage and safety provided that the user understands that manufacturers' recommended treatment times for some foods may not destroy high numbers of bacteria, and also that microwaves have different killing effects on individual bacterial spp. A combination of microwave and conventional heating methods results in more uniform destruction of bacteria in foods.
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