Microwaves are electromagnetic waves with frequencies from 300MHz to 300GMHz. Microwaves interact directly with materials to convert ultra-high frequency electromagnetic waves into heat energy. Microwave sterilization is the result of the simultaneous action of microwave thermal effects and biological effects. The potential distribution of microwaves on the cross-section of the bacterial membrane affects the concentration of electrons and ions around the cell membrane, thereby changing the permeability of the cell membrane. As a result, the bacteria are malnourished, cannot metabolize normally, and their growth and development are hindered and die. From a biochemical point of view, the nucleic acid (RNA) and deoxyribonucleic acid (DNA) used by bacteria for normal growth and reproduction are coiled macromolecules tightly connected by several hydrogen bonds. Microwaves cause the relaxation, breakage, and recombination of hydrogen bonds, thereby inducing genetic Gene or chromosome aberrations or even breaks. Microwave sterilization uses electromagnetic field effects and biological effects to kill microorganisms. Practice has proven that the use of microwave devices has obvious advantages in terms of sterilization temperature, sterilization time, product quality maintenance, product shelf life and energy saving.