Abstract
Despite the ubiquity of microwave ovens, myths and misunderstandings persist about microwave heating. These become important when microwaves are used to render food free of pathogenic microorganisms. This article, starting with the simple basics of electromagnetic energy, discusses microwave heating by first contrasting it with heating in conventional ovens, and then looking at the details of microwave heating itself. This includes evaluating heating performance, discussing heating phenomena, and ending with the challenges presented by microwave heating where microbiology is concerned.
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