Comparison of the effectiveness of non-thermal methods for ensuring microbiological safety of food waste

Ensuring microbiological safety and extending shelf life, combined with the preservation of thermolabile substances contained in food products, necessitate the search for effective non-thermal methods of food processing. This study shows a comparison and quantitative justification of the effectiveness of various methods of non-thermal exposure to milk containing E. Coli M-17 E. coli as a method of ensuring microbiological safety. To simulate contamination, an aqueous solution of dry lyophilizate of live bacteria of E. Coli M-17 strain “Colibacterin” with the concentration of the preparation not less than 1 g/liter of water was introduced into a 200 ml portion of milk. The crops were carried out on a nutrient medium for the isolation of enterobacteria “AGAR ENDO-GRAM”. Exposure of milk samples was performed in laboratory stands for 60 minutes. It was found that combined exposure to ozone with a capacity of 400 mg/h and ultraviolet waves with a wavelength of 260 nm allows to achieve total suppression of colony development of E. Coli M-17 in milk with a duration of exposure of only 15 minutes. Using exposure to ozone or UV wavelengths separately from each other for 60 minutes allows to suppress more than 98 % of E. Coli M-17 colonies in milk (21 CFU and 273 CFU respectively against 18717 CFU of control sample). Exposure to a combination of 400 mg/h ozone and 1.7 MHz ultrasonic waves for 30 minutes suppresses the development of all E. Coli M-17 colonies in milk. Exposure of the tested sample to electromagnetic and electrostatic fields separately, as well as their combination, showed low efficiency in suppressing the development of E. Coli M-17 colonies in milk.