Nuking frozen meals can make you sick

The article mentions how to test your microwave for wattage by heating up water to boiling.  This method is irresponsible in that one could technically super-heat the water and become injured.  Suggesting this method opens up the whole "Kids, don't try this at home" scenario where possible injury could result, especially in younger individuals trying this at home.
There is a better way to determine the wattage of your microwave; look for a manufacturers sticker on the inside of the oven, on the back, or the bottom.  Often, this will say how many watts the oven is...sometimes in kilowatts (1 kw = 1000 watts). 
This method is much better, will prevent people from possible unnecessary burns. and is much easier. 
For more on the dangers of super-heated water, just google it. There is even a warning about it on the FDA's website.

I never use my MW for anything but warming foods. You all should know something. A MW can't heat things hotter than 212 degrees. So they next time you are going to cook raw food in it, dont'. Buy a convection oven instead.  ( I just said more in 4 sentances than the whole ariticle did. )

Look out, gave a couple scientists the soap box and completely lost the point of the  article!.  Unfortunate because something important got sidetracked by too much jabbering -- we didn't need all the comments and quotes, nobody doubts that undercooked food makes people sick.  We don't need to be convinced.  The whole thing could've been summed up in two or three practical paragraphs.  Honest, we didn't need a lesson on how microwaves work, the technology has been around for decades.  How about this...

1. Which foods, specifically.

2. How to cook them properly in a microwave -- because nobody is going to stop doing it.

3. How to check that they're cooked properly without an electron microscope.

All in 500 words or less with no quotes or statements from long-winded people with scientific opinions.  Whoa, wasn't that simple?  

Wow. I would have to say that in my life, I've eaten several thousand frozen meals, and have never gotten the slightest bit of sick from it. One explanation is that I've been exposed to so much food-borne bacteria and e-Coli that my body has gotten use to it. Another is that I'm not completely stupid about the way that I cook things that I put in there.

For example, want to know what I do if food is still frozen or cold after reaching the time limit as indicated on the packaging? I cook it longer! Microwaves heat unevenly? I guess that would be why most frozen food packaging (at least on meals such as Lean Cuisine or Smart Ones) tells you to stir the food about halfway through the cycle. Sure, it tastes better if it doesn't have frozen chunks, but according to this article, that would help get around the problem of food somehow not heating evenly in the microwave.

A microwave won't heat higher than 212F? Oh no! What temperature is my medium-rare steak cooked to? Wait...what? 145F?!? Better get that thing in the microwave before I eat it.

Personally, I'm much more concerned with the listeria bacteria (25% mortality rate, compared to salmonella's 1%. Even E. Coli's deadliest, and rarest strain, rarely causes death-60 out of 73,000 cases in 1999 in the US) commonly found on lunch meats that is neutralized on the meat by spraying it with viral solution that kills the bacteria. Mmm. Lunch meat coated with bacteria that's sprayed with viruses...Now that's good eatin'!

I sincerely hope the management at msnbc.com reads these comments searching for people with the potential to write articles from them that aren't completely worthless, and a waste of time for 99.9% of people.