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Name: alli
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What kills more bacteria for the recommended cooking time in a microwave and a conventional oven?

I hope I understand your question. The time it takes to get your food done is sufficient to kill all bacteria--but not the spores of certain bacteria--both by microwave cooking and in a conventional oven. The spores are not a problem when the food is consumed directly but can be a health hazard when food is bottled and stored. See recommendations at on Clostridium, one of the most dangerous causes of food poinsoning. Or visit the display on Food Safety in the Virtual Museum of Bacteria ( at

For both ways of food preparation a word of warning: if food is NOT thoroughly heated and done (e.g. inside a piece of meat, or a meal containing battered eggs) there can still be living bacteria (Salmonella, Campylobacter, E.coli) left that can cause food poisoning--by both methods. Also, toxins produced by bacteria on spoiled food are NOT inactivated by microwave cooking--so food that has gone off DOES NOT become safe (or tasty!) in a microwave. Kitchen hygiene measurements are applicable to both ways of cooking--the one method is not safer than the other.

Dr. Wassenaar

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