Abstract: By different sources of meat and seafood to separate, purify and identify microorganisms in the low temperature frozen stages of the refrigerator, determine the types of microorganisms in meat and seafood ingredients, and study the sterilization and sterilization effect of ozone, ultraviolet and plasma to refrigerators frozen food. The results show that ultraviolet rays have fast sterilization effect on bacteria and yeast bacteria and high efficiency, that is, the sterilization effect of half an hour reaches more than 99%; while plasma and ozone have a fast sterilization effect on molds and high efficiency, the sterilization effect of 0.5 h has achieved 100%.

Key words: Sterilization, Low temperature freezing, Physical sterilization, Rapid sterilization