The objective of this project was to examine the survival of Escherichia coli TG1 in a model food system during microwave cooking at full power and to evaluate the impact of time, position/settings and starting status of the model food system. The results showed that cooking or reheating the model food system at full power killed a very high number of microorganisms and under certain conditions all the microorganisms. Also the number of microorganisms recovered from the calcium alginate bed was lower when the samples were taken 3 minutes after the end of cooking rather than immediately. Moreover the results proved that in the middle of the food model system after cooking, the number of micro-organisms was higher in comparison with the number at the edge of the model food system and that the number of E. coli in the chilled samples (after cooking) was lower than the number of micro-organisms at the frozen ones.