The dependence of biological effects on frequency (37-53 GHz) and power density (1-5mW/cm2) of electromagnetic radiation (EMR) at different spatial distributions of intensity due to diffraction and interference of radiation on multilayer biostructures has been established. It has been established that certain modes of EMR exposure on food products lead to a significant increase in the shelf life of products, without deterioration of their consumer properties, and in some cases with improvement of consumer properties. Among foodstuffs were studied: meat with and without vacuum packing, milk, mushrooms, tangerines and others.