Constant population growth, climate change, the rapid industry development, greenhouse effect, exhaustion of energy resources and energy conservation is put to scientists the task on immediate decision of the further environment and water resources pollution and ensuring the safety of foodstuffs. In this aspect the development and application of green technologies on base of strong electric fields is of great importance. On processing of drinking water and wastewater disinfection are commonly used the chemical methods (chlorination) that can cause the formation of harmful organ chlorine kantsirogens. In the production of liquid foodstuffs in order to extend of their detention period are applied the power-consuming methods and conservants, strongly affecting on their organoleptic properties. Proposed electro technology on decontamination of drinking and wastewater based on the electrohydraulic effect under the influence of strong electric pulsed fields in water medium КЭ КsвЦЦОЭrТМКХ “pТЧ-pХКЧО” ОХОМЭrШНО sвsЭОЦ. TСО high-speed physical, mechanical and electrochemical processes in water at influence of pulsed high voltage (50-100 kV) leads to complete inactivation of pathogens (E-coli, coliform bacteria, viruses and spores) [1]. reproduction and reaching of maximum inactivation level (~106) is desirable to affect by short-front pulses (ns). When disinfecting liquid foodstuffs (” electrode system is used for prevention of spark breakdown of discharge gap. The physic-chemical characteristics, food and biological value, organoleptic properties of the products are explored. It was found, that the impact of highfrequency pulsed fields (~200 Hz) does not change the physical and chemical characteristics of the product, while maintaining its nutritional and biological value and improving the organoleptic properties [2].