The effect of combining microwave and ultraviolet methods of plant materials processing on Salmonella culture inhibition

The research results concerning the application of physical methods of plant raw materials influencing - fresh beetroot - to inhibit microorganisms of Salmonella genus were presented in the work. Pathogenic microorganisms of Salmonella genus pose a threat to humans, being causative agents of typhoid fever, paratyphoid fever and other salmonellosis. The use of effective and available physical methods of influence in the fruit and vegetable processing technology allows us to ensure the maximum conservation of physiologically valuable components of the raw material and its safety. Microwave (microwave field) and ultraviolet radiation were chosen as physical methods for research. The sterilizing effect of the microwave field was clearly expressed - the bacteria survival after such a treatment was 2 or more times less than during heat treatment. Treatment with ultraviolet radiation has a bactericidal effect and is characterized by a minimal effect on the plant materials organoleptic properties...