A DISINFESTATION OF SAUSAGE WARES WITH HELP OF MIKROWAVES

Authors

  • Н. С. Щербакова
  • Ж. О. Передера
  • С. Б. Передера
  • А. Ю. Лубенська

DOI:

https://doi.org/10.31210/visnyk2015.1-2.22

Keywords:

microwave radiation, microorganisms, disinfection, food poisoning

Abstract

The paper shows data of the disinfection of sausages by microwave waves. It is established that to reduce the number of microorganisms in sausage products affect mode power microwave and processing of samples.

It determined that the sample processing has a significant impact on reducing the number of microorganisms in it than the selected mode power microwave.

Prolonged exposure samples by microwave waves (within 3 minutes) favors reducing of more microorganisms, but the minimum time (1 minute) is sufficient to reduce the number of microorganisms sausage products of questionable freshness to assume it is not harmful to the human body after decontamination.

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Published

2015-06-26

How to Cite

Щербакова, Н. С., Передера, Ж. О., Передера, С. Б., & Лубенська, А. Ю. (2015). A DISINFESTATION OF SAUSAGE WARES WITH HELP OF MIKROWAVES. Scientific Progress & Innovations, (1-2), 106–108. https://doi.org/10.31210/visnyk2015.1-2.22

Issue

No. 1-2 (2015): BULLETIN OF POLTAVA STATE AGRARIAN ACADEMY

Section

VETERINARY MEDICINE

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