Fresh and cut fruits and vegetables have been linked to multiple outbreaks of foodborne illness. Foodborne illnesses caused by pathogenic microorganisms such as bacteria, fungi, and viruses sicken 600 million people each year while killing around 420,000. Some common examples of unsafe food include fruit and vegetables contaminated with microorganisms, undercooked food of animal origin, meat products with feces and raw seafood.
Although investigations of these outbreaks have shown that contamination with pathogenic microorganisms can occur anywhere along the farm-to-fork continuum, effective control strategies are still being extensively researched. In this direction, the concept of hurdling techniques involving a range of different interventions has been extensively explored. Among these interventions, the use of UV light alone or in combination with other treatments, such as the use of organic acids or sanitizing solutions, has been found to be a promising method for maintaining the microbiological safety and quality of fresh and fresh-cut produce.
The United States Food and Drug Administration (US FDA)'s Hazard Analysis Critical Control Point (HACCP), Health Canada, and European Unio have approved the use of UV for pathogenicity control in the fruit juice processing and seafood industries.
UV food irradiation is the process of exposing food and beverages to powerful germ-killing UV energy, which can help improve the condition and safety of many products. When ionizing UV radiation passes through food and beverage products, energy is absorbed through chemical bonds, which can in some cases replace traditional thermal processing. UV food processing is proving promising in the post-mortem treatment of meat, pasteurization of fruit juices, extending the shelf life of produce and sanitizing food contact surfaces.
UV Sterilization have several applications in the food industry, primarily in ensuring food safety and quality. UV sterilizers are commonly used to treat water used in food processing facilities. By exposing water to UV radiation, microorganisms such as bacteria, viruses, and parasites can be effectively destroyed, reducing the risk of waterborne contamination during food production.Conveyor belts, mold, and viruses on conveyor belts, cutting boards, knives, utensils, and food preparation surfaces can be sterilized by UV sterilizers, reducing the potential for cross-contamination.
UV Sterilization can also be installed in ventilation systems to disinfect the air in food processing and storage areas. Food packaging is also where microorganisms exist, such as bottles, jars, caps, and films.UV sterilizers can be used to disinfect food packaging materials
UV Sterilization can be applied to liquid food products, such as juices, milk, and beverages, to inactivate or reduce the levels of microorganisms present. This helps to extend the shelf life of the products and maintain their quality without the use of chemical preservatives.
It's important to note that UV sterilization is typically used as part of a comprehensive food safety program and should be combined with other critical control measures, such as proper hygiene practices, good manufacturing practices (GMPS), and hazard analysis and critical control points (HACCP) protocols, to ensure overall food safety.
