Abstract
Minimizing microbial contamination on the surface of food products is a basis for longer shelf life and improved safety. Both cUV and PL treatments have been tested for inactivation of spoilage and pathogenic microflora on the surface of a wide variety of solid foods. Chapter 5 will briefly review reported results when UV light was used to reduce microbial contamination on the surfaces of fruits, fresh-cut produce and meat products both raw and packed ready to eat, eggs, and seafood. The analysis of the available information will provide a perspective of commercial feasibility of cUV and PL treatments as processing aids for the surface treatment of different categories of raw and finished products. The examples of commercially available UV units for surfaces treatment are presented.
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