The effect of high frequency electromagnetic induction (EMI) and combination of EMI with various condition of pre-heating for sterilization of different packed meal has been studied. All samples were filled in pouches then EMI sterilization which discharges square-wave pulses with variable voltage 1-20 kV/cm and different frequency (2-4GHz ,4-6 GHz ,6-8GHz. 8-10 GHz ) have been used in step one . The effect of EMI on clostridium and bacillus is not adequate because spore of these bacteria were practically resistant in electric field’s, so pouches have been put in water bath chamber ,different condition of pre heating(80 0c 5min, 800c 10;min,800c 15min,850c 5min ,850c 10min ,850c 15min) have been combined with 8-10GHz .If cells are cultivated at higher temperature, increasing tendency which can permanently keep fluidity viscosity of the cell membrane before electromagnetic field so EMI efficiency is increased. The populations of mesophile microorganisms depended on type of culture, type of treatment and type of meal .The death ratio of mesophile microorganisms increases in cooked chick and cooked meat 13500 -14200 % more than cooked chick meal and cooked meat meal .Other hand chance of negative mesophile microorganism growth in every treatment compares with last treatment increased 46-54 %.But in every conditions growth of thermophile microorganism have not been reported.
