GROWTH RATE INHIBITION OF SOME SPOILAGE FUNGI OF FOOD BY MAGNETIC FIELD

Abstract

The main objective of this paper was to study the inhibitory effects of static and oscillating magnetic field on growth rate of pathogenic fungus for extending the shelf life of food. The treatment of various food material with the static or oscillating magnetic field reduces the growth rate of the different selected fungus species. The spoilage fungi used to experiments procedure were include the specie of Plasmopara viticola, Rhizopus  stolonifer, Asperguillus niger and Rhizopus nigricans was isolated respectively from cheese, apple, bread. Some fungus were more sensitive to the magnetic field. The effect of oscillating magnetic field was more active compared with static magnetic field with the same exposure times. The inhibition rate of fungus was increased in both static and oscillating magnetic fields percent of the control, this relative increase was larger than 55 %  with static magnetic field after 120 h at 0.4 T and 72% with oscillating magnetic field after 120 h at 0.25 T.