cooking meat in a microwave doesnt kill the germs, at least thats what i heard
USDA Issues Meat and Poultry Irradiation Proposal - Food Safety and Inspection Service, United States Department of Agriculture.
Food irradiation is the process of exposing food to radiant energy in order to reduce or eliminate bacteria. Forms of radiant energy include: microwave and infrared radiation, which heat food during cooking; visible light or ultraviolet light, which are used to dry food or kill surface microorganisms; and ionizing radiation, which penetrates deeply into food, killing microorganisms without raising the temperature of the food significantly. Food is most often irradiated commercially to reduce the numbers of pathogenic microorganisms, to extend shelf-life, or to eliminate insect pests. Food irradiation for these purposes is practiced in many countries, including the United States. http://www.fsis.usda.gov/oa/background/irradprop.htm
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