The invention refers to a method consisting of treating food through the application of low-frequency waves in resonance with each pathogen, said waves being non-ionizing radiations, which differ from dangerous high-frequency waves, which are ionizing. This invention enables to obtain food without microbial contamination and without applying regular aggressive treatments. With this treatment a reduction of microbial contamination levels in food is obtained, acting on all kinds of microorganisms, both aerobic and anaerobic ones.