Food is easily contaminated and deteriorated during production, preservation, transportation and sales. Conventional techniques such as high temperature, drying, blanching, pasteurization, freezing and preservatives can usually be used to achieve insecticidal sterilization and preservation of food, but they often affect the original flavor and nutritional content of the food.

Microwave insecticidal sterilization is to make the microorganisms in the food subject to the combined action of the microwave thermal effect and the non-thermal effect, causing the protein and physiologically active substances in the body to mutate, causing the growth and development of microorganisms to be delayed and death, achieving food sterilization and preservation purposes.