by 
The Curious Bag
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<h4 class="dechead">On One Hand: Used Safely by Millions
Microwave ovens are used in more than nine out of 10 homes in the United States, according to the U.S. Food and Drug Administration. The appliance is quick and convenient, and multiple food safety studies have shown that, similar to other methods, microwave cooking effectively kills food-borne bacteria. There is no evidence that microwaves introduce radiation into foods.
On the Other: Cooking Hazards
Failing to heat foods thoroughly may leave cold spots that harbor bacteria, while overcooking can result in eruptions of superheated foods that can cause injury. Metals in a microwave oven can cause dangerous arcing, and studies have shown that toxins can leach into food cooked in certain plastics.
Bottom Line
Microwave-cooked foods are widely considered to be safe by the USDA. However, food safety experts recommend that users follow manufacturers' microwave safety and operating instructions to ensure even heating and to reduce the risks of burns and other injuries.
Source:
United States Department of Agriculture: Microwave Ovens and Food Safety
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