Comparison of the Effectiveness of Non-thermal Methods for Ensuring Microbiological Safety of Food Waste
Year: 2025
Type: article
Abstract: Ensuring microbiological safety and extending shelf life, combined with the preser vation 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 justifi cation 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 aque ous 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 por tion 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 ultravio let 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 con trol 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.
DOI: 10.14529/food250209
Authors: N.E. Vorotyntsev, A.L. Kuznetsov, E.A. Bazankova, O.A. Suvorov
Language: English
Subfield: Biotechnology
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4411540318