Study of the Dynamics of Inhibition of the Microflora of Plant Materials as a Result of Treatment with Ultraviolet Radiation

One of the directions that makes it possible to simulate the behaviour and nature of changes in microflora is the use of physical methods of processing raw materials in order to disinfect them. In this work, the issues of the possibility of inhibiting unwanted microflora of raw materials using UV radiation are considered. Ultraviolet radiation is an effective way to combat opportunistic, pathogenic microflora Processing of products with ultraviolet radiation is possible both directly for raw materials and packaged products, subject to the rules for the selection of packaging material that has the necessary permeability to achieve a bactericidal effect. When processing with ultraviolet radiation, it is necessary to take into account not only the type of radiation, but also the accumulated surface dose. The processing dose, in turn, includes such concepts as the processing time and the distance of the object to the emitter. The studies were carried out in compliance with and control of the following criteria for treatment with ultraviolet radiation: type of ultraviolet emitter, distance from the emitter to the object of research, treatment time, attainable surface dose of treatment. Suspensions of microorganisms were used as biological objects of research. The effectiveness of ultraviolet radiation was determined by the dynamics of a decrease in the initial concentration of model samples under the influence of ultraviolet radiation with various processing conditions (distance to the object, treatment dose). Daily cultures of E. coli, P. aeruginosa, and Candida microorganisms were used as biological objects of research. Suspensions of day-old cultures were applied to the surface of model media, which was an agar nutrient medium (MPA). The use of ultraviolet radiation, in order to reduce the titer of the daily suspension, opportunistic and pathogenic microorganisms. The study showed that for all types of studied microorganisms up to 50 J / m2, there is a sharp decrease in the initial contamination of model samples. The lethal dose at which complete inhibition of microorganisms occurs is doses of 2000-2500 J / m2. The use of technology for processing food products with ultraviolet radiation is promising from the point of view of the possibility of reducing the risk of infection and ensuring the release of products that meet the requirements of regulatory documents, as well as its use not only for open, but also packaged products.

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