Microwave ovens are safe and convenient for heating and cooking different foods, as long as they are operated according to the manufacturer’s manual. When a person deals with microwaves, precautions need to be observed, particularly in connection with the likelihood of exposure to microwaves, food handling and thermal burns.
Microwave-cooked food is as safe as the food cooked in a conventional oven, with the same nutrient value. However there is a fundamental difference between microwave and conventional oven cooking. When one cooks with a microwave, microwave energy penetrates deeper into the food, reducing the time needed for heat to move through the food. This reduces the cooking time. In some cases, microwave energy does not uniformly penetrate thicker particles of food, leading to uneven cooking. This may result in a health risk if some food materials are not heated well enough to kill potentially harmful micro-organisms.