Cooking Question

Now, I'm fairly certain I've never done this, so this is truly just a hypothetical question. I don't want anyone casting aspersions my way thinking I'm asking about something I've done. ;-)

First, the set up:

Let's say you have four chicken breasts that are on the far side of safe to prepare and need to be cooked now. Let's say you grill or broil them, but you don't use enough heat or time and the four breasts are undercooked. Since they were so late in the "use by" date, let's further say that two of the four are far enough gone and undercooked enough that you would get food poisoning eating them.

Second, the situation:

You finish cooking the four breasts, eat one of them for your dinner, and you luck out that you don't get sick (this breast is not spoiled, but it is undercooked). That gives you a false sense of security that you did a good enough job cooking the chicken that you wrap up the remainder and put it in the fridge. Since you didn't have problems from the first one, you have no idea the others are time-bombs waiting to go off.

Third, the question:

Next day you grab one of the undercooked and turned breasts and put it into the microwave to reheat. My question-- if you cook it long enough and get it hot enough on the reheat will that make the breast "safe" to eat? It is my understanding that the majority of food poisoning occurs because of bacteria and other things that can be killed in hot enough temperatures. Hence the reason why you are supposed to cook to minimum internal temperatures. So, wouldn't the microwave reach those temperatures, kill or destroy the bacteria and other issues, and bring the undercooked food up to a safe-to-eat level? Or is meat "bad" always once it goes "bad?"

Conclusion:

My feeling is that this circumstance would mitigate the situation and the meat would be okay. I am only basing this conclusion on my limited understand of how food poisoning works and what is required to destroy the organisms that cause food poisoning. However, maybe there is more to food poisoning than I am aware. Maybe the end result is somehow different than the starting factors, so the second cooking would not mitigate the effects of the spoiled food. Maybe the organisms work harder after being heated and the refrigerated meat gets so much worse over the next 24 hours or so that no amount of microwaving or other reheating can kill or impede the spoilage.

What is your informed opinion?