This investigation was conducted at the laboratory of Food Science Department, Faculty of Agriculture, University of Damascus to determine the effectiveness and the impact of using microwave radiations to reduce or eliminate Salmonella typhi in contaminated milk and in white cheese manufactured by traditional method made of contaminated milk. Results showed that the duration of 60 sec. was enough to eliminate the S.typhi from milk heated up to 90₀ C and the best treatment was when exposing cutting cheese for a period of 240 sec, and the temperature reached 85 ?C and for a period of 300 sec with a temperature reached 100₀C. Presence of water helped raising the temperature of the cuttings to be equivalent to the hot water temperature, (100₀C) and to eliminate greatly bacteria S.typhi in cutting cheese. It was concluded that the use of microwave radiation was safety to destroy S.typhi in milk and white cheese.