In recent years, more and more attention has been paid to the non-thermal food preservation methods. The influence of microwave radiation on food as well as ultrasounds, high pressure, and electric field pulses of UV radiation, laser and electric discharges were tested. Especially promising, though not yet very well known, are the effects of the oscillating magnetic field pulses (OMFP). The OMFP do not increase temperature and therefore they cause no changes in the chemical composition, namely, neither in protein conformation nor in the fall of antioxidant capacity. Moreover, the OMFP might even prevent the growth of new undesired chemical substances. The sprouts of the naked oat (cv. Akt), cultivated under control in laboratory conditions, were submitted to the oscillating magnetic field pulses treatment. The treatment significantly reduced the number of microorganism (bacteria, fungi) colonies. At the same time, the level of polyphenols slightly increased, and therefore the antioxidant activity. The obtained results indicate large possibilities of the oscillating magnetic field use in the process of agricultural and food products preservation for storage purposes.