Microbiological parameters of the air environment in the drying chambers of raw smoked sausage products after UV irradiation and ozonation

Abstract

The paper presents the results of a study of the effectiveness of UV irradiation and ozonation sources in order to reduce bacterial contamination of the air environment in the drying chambers of raw smoked sausages. With prolonged maturation of raw smoked sausage products, signs of oiling and mold formation of the surface of the loaves are quite often noted. Such spoilage in raw smoked sausages usually occurs when the microbial contamination of the air environment increases in the drying chambers, where the loaves are kept at a temperature of (11-13) ±2° C for 20-23 days. It was treatment with UV rays in the chambers for 30 and 60 minutes reduces found that the total bacterial contamination by 23.9 – 68.4 %, with micromycete spores-by 9.7-18.6 %. The use of the OZUF source for the same time reduces bacterial contamination by 67.7 – 78.7 %, mold spores-by 35.0 – 76.2 %. The efficiency of air treatment with the help of OZUF was higher by 11.5-14.0 % compared to the UV irradiator.