## 4 Discussion  
### Pathogenic Bacteria Salmonella spp. and Listeria monocytogenes  
Hygienic and sanitary conditions in the industrial environment play a crucial role in ensuring the safety and quality of food [47; 48]. Consequently, foodborne pathogens, such as _Listeria monocytogenes_ and _Salmonella_ spp., are considered significant and potentially hazardous [49; 50; 51]. All tested juices in this study maintained microbiological stability throughout the year of storage. These results affirm that microwave pasteurization can be an effective method--for the food industry. Research by [PERSON] et al. (2017) [52] found that microwave sterilization can reduce the number of microorganisms in juice. In addition, increasing the temperature, time, and microwave power during pasteurization improves the effectiveness of microwave sterilization [52]. The research conducted by [PERSON] et al., 2020 [53], focusing on the microwave pasteurization of apple juice and modeling the inactivation of Escherichia coli O157:H7 and _Salmonella_ Typhimurium at temperatures from 80 to 90 \({}^{\circ}\)C, aimed to study the kinetics of inactivation of these pathogens. The findings revealed that reduction increased with a rise in power, temperature, and processing time, reducing the number of microorganisms to 7 log 10 cycles. These results indicate the survival characteristics of pathogens under various non-isothermal processing conditions. In a study conducted by [PERSON], [PERSON] et al., 2014, on the kinetics of inactivation of _Listeria monocytogenes_ during microwave pasteurization and conventional thermal processing in kiwi puree, investigations were carried out at three levels of microwave power (600-1000 W) and three temperatures (50-60 \({}^{\circ}\)C) [54]. Under the tested conditions of microwave and conventional processing, a reduction in the count of \(L\). _monocytogenes_ by 5 log 10 was achieved, consistent with FDA recommendations for pasteurized products [54]. The level of microwave power applied significantly impacted the rate of \(L\). _monocytogenes_ inactivation, with higher power levels resulting in faster reduction. In the case of microwave heating at a power of 900 W (D 60 \({}^{\circ}\)C = 17.35 s) and 1000 W (D 60 \({}^{\circ}\)C = 17.04 s), the inactivation of \(L\). _monocytogenes_ occurred more rapidly than in the thermal process (D 60 \({}^{\circ}\)C = 37.45 s). Thus, microwave pasteurization demonstrated greater efficiency in inactivating \(L\). _monocytogenes_ than traditional heating. The study revealed that microwave pasteurization is an effective way of inactivating \(L\). _monocytogenes_. In a study conducted by [PERSON] et al., the impact of microwave pasteurization at different power levels (from 270 to 900 W) on the microbiological quality of apple juice was examined utilizing a home microwave device with a frequency of 2450 MHz [55]. The results were compared with the effects of conventional pasteurization carried out at a temperature of 83 \({}^{\circ}\)C for 30 s. The study revealed that microwave pasteurization of apple juice at a power from 720 to 900 W for a period from 60 to 90 s resulted in a reduction in the population of microorganisms by 2 to 4 logarithms. Using a linear model, the deactivation time values ranged from 0.42 \(\pm\) 0.03 min at 900 W power to 3.88 \(\pm\) 0.26 min at 270 W power. The energy required to reduce the population of microorganisms by 90% (z-value) was 652.5 \(\pm\) 2.16 W (58.5 \(\pm\) 0.4 \({}^{\circ}\)C). These observations confirm that the inactivation of E. coli is caused by heat. In a study by [PERSON] et al., 2017 [56], microwave pasteurization was applied to strawberry pure, resulting in the complete inactivation of yeasts and molds. At two different temperatures, 90 \({}^{\circ}\)C and 120 \({}^{\circ}\)C, the total number of microorganisms was reduced to below 1 log CFU/mL. Meanwhile, a study by [PERSON] et al., 2018 [57] observed a complete reduction of coliform bacteria in tamarind drinks.