To assess the destructive effect of microwave and conventional cooking, strains of S.typhimurium, Staph. aureus and perfringenes were used to inoculate minced meat and chicken breast samples. Internal temperature was recorded after cooking procedures. Bacterial analysis were performed for raw and cooked samples cooked either by microwave or electric fan oven. Destruction rate (%) was calculated for each test organism, for aerobic plate count and for psychrotrophic flora count. The destructive effect of the conventional: cooking was superior compared to microwave cooking. Decreasing of survival rates of bacteria were detected by increasing the cooking time.