Bugs and beams.
Microwave ovens ruin the texture of raw meats and baked items. They do very well with vegetables and reheating.
As rubbery fish and meat can be a bit,er,discouraging to the diner, may I recommend the following as an alternative.
1. When buying fish, make sure that it doesn't smell fishy. It should smell sweet if it's really fresh. Eyes should be shiny, flesh should be FIRM.
2. When working with fish,meat and especially poultry in the kitchen, use a plastic cutting board,for these items only, and another for the veggies,onions,garlic etc.
The 'meat' board can be sanitized in boiled water or a mild bleach solution.
[Really mild, since you don't want to flavor your food w/ bleach]
3. Don't wash chicken under the tap.Just read somewhere that it spreads the germs.
4. Cook food thoroughly. If you're really concerned, you can buy a meat thermometer. Each meat has it's own point where it reaches an internal temperature that insures that the buggies are kaput.