FIELD: food-processing industry; preservation of freshness of food-stuff. SUBSTANCE: method consists in freezing electrochemically activated water at temperature of minus 5 to minus 40 C and storage of food-stuff in bactericidal ice at temperature of 0 to minus 2 C. Food-stuff stored in such ice does not acquire unwanted odor and taste. EFFECT: reduced amount of putrid microorganisms on food-stuff due to high antimicrobial activity of thawed electrochemical activated water. 3 cl, 3 ex
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