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In this work, we present data on efficiency of UV irradiation and its combination with ozone treatment for disinfection of drying chambers of dry smoked sausages that are subject to molding during storage. Biocide effect was created using UV irradiator OBN-150 and ozonator-irradiator OZUF. A study of the total number of microorganisms and molds before and after inactivation was conducted with exposition times of 30, 60 and 90 minutes. Biocide effect was stronger with longer exposition times. Molds were more resistant to the effect of irradiators than bacteria. As a result of 90-minute irradiation with OZUF apparatus we achieved death of approximately 90% of microbiota and more than 80% of molds. Shelf-life of dry smoked sausage without molding increased.

PREVENTIVE TREATMENT OF DRYING CHAMBER WITH UV RADIATION AND OZONIZATION FOR PROTECTION AGAINST SPOILAGE OF RAW SMOKED SAUSAGES