Chapter 1 - Introduction

Abstract

Ultraviolet (UV) light is an economical, nonthermal, and nonchemical intervention toward improved hygiene control measures in the food industry. Sanitation, decontamination, disinfection, and oxidation with UV light is a versatile, environmental-friendly process, which can be easily adapted in the food production and storage facilities to reduce their microbial contamination and consequently to improve safety of finished products. This book is aimed to review basic principles and benefits of continuous UV and pulsed light (PL), available UV and PL sources, their performance characteristics, and commercial systems that can be installed in food facilities to improve microbial quality of the final products. The examples of current and prospective applications of UV light and PL for air purification, water disinfection and treatments of nonfood contact and food contact surfaces, fresh and fresh-cut produce, raw and ready-to-eat meats, seafood, and eggs will be reviewed along with the available units. This book will provide perspective for food manufacturers on utilizing of UV light benefits in their production and storage facilities.