The process of processing and selling fresh vegetable and mushroom products is accompanied by a high risk of rapid bacteriological damage and, as a consequence, short shelf life. The search for methods of processing lightly damaged varieties of plant materials is an urgent problem of the food industry. Studies have been carried out to study the effect of relativistic electrons on a 10 MeV facility (Tekleor company) on the dynamics of inhibition of native microflora during storage of delicate types of plant materials. Fresh mushroom champignons and fresh spinach greens were chosen as objects of study. Product samples were Packed weighing 200 g in plastic bags brand RA / PE. Storage and transportation of samples was carried out at a temperature of 8–10 ° С. After processing the experimental data, a plateau zone was revealed during processing with a beam energy of 1 kGy with a further decrease in the number of microorganisms with an increase in dose to 2 kGy. Studies of changes in the dynamics of inhibition of the initial number of microorganisms in mushroom and green products showed that in the microflora of mushroom and green products, there are stable types of microorganisms that are characterized by the presence of a plateau zone. Processing spinach with a beam energy of 1 and 2 kGy allows extending the shelf life compared to control samples from 5 to 12 and 15 days. The treatment of champignon mushrooms with a beam energy of 2 kGy, despite the high initial level of seed contamination with native microflora, allowed us to maintain the upper limit of the norm (1 · 105 CFU / g) of microbiological seed for up to 5 days.
While processing plant raw materials, it is necessary to observe the balance of effective dose and quality for processed products. The solution to this problem may provide an adequate direction to determine the optimal processing criteria. For define the minimum processing criteria, information database is required, which makes it possible to determine the mechanisms of processing effect appearing. This base is also a key element in the construction of experimental work that allows improving the technology of applying physical methods in the food industry. The present work objective is to study the consistent patterns of pathogenic microorganisms’ inhibition depending on the electron beam energy and the accumulated dose on Salmonella entrica as an example. As the object of research the museum strain of Salmonella entrica subsp. enterica serovar Typhimurium ATSS 140283 cultivated on an artificial model medium was used. The results of the research showed a two-phase nature of the microorganisms’ death kinetics. This work is based on microorganisms’ death kinetics research. The models for the response of two subpopulations stable and unstable for relativistic electron beam processing have been developed. The distribution of the processing hardness with a subpopulation that is unstable to relativistic electron beam processing was established. The need to combine processing by a relativistic electron beam with other types of active exposure to achieve the maximum sterility rate for the entire population of microorganisms has been experimentally established.
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