Scientists are using UV light to kill pathogenic microorganism. Except for photosynthetic bacteria, most microorganisms are susceptible to damage by ultraviolet radiation. The most prevalent use of this technology is to kill pathogens in water system.
The FDA permits food processing with ultraviolet radiation at 253.7 nm. As a physical preservation method, ultraviolet (UV)-light irradiation has a positive consumer image and is of interest to the food industry as a non-thermal method of inactivation.
It is environmentally friendly, safe, and more cost-effective than chlorination and doesn’t affect the taste of water as chlorination does.
One problem with this technique is that it doesn’t penetrate substances very deeply so action is limited to the surface.
The advancement of science and engineering of UV-light irradiation have demonstrated that UV treatment holds considerable promise in food processing as an alternative to traditional thermal processing for liquid foods such as fresh juices, soft drinks, and beverages; for post-lethality treatment for ready –to-eat; meats and for shelf-life extension of fresh fruits and vegetables.
Ultraviolet radiation
