Evolvement of Ultraviolet Light (UV) Technology for Microbial and Viral Control in Food Applications

Abstract

Application of ultraviolet (UV) light technology for food and beverages have been based on employing pulsed and continuous light sources, which are characterized by a polychromatic or monochromatic emission including germicidal UVC range (200–280nm). Conventional continuous mercury lamps and xenon pulsed lamps were mostly explored and commercialized for a variety of operations in food processing. Due to the fact that UVC at 253.7nm can cause acute damage to skin and eyes, conventional UVC systems for disinfection of air, surfaces and foods must be designed and operated in a manner that minimizes exposure of human tissues. Recent research has demonstrated that far UVC radiation (200–230nm) emitted by KrCl∗ excimer lamps has minimal potential to damage skin and eye tissues with similar antimicrobial efficacy. Also, over the last 3–5 years other new UVC light sources such as UVC light emitting diodes or LEDs, novel pulsed light lamps and UVC-based advanced oxidation process (AOP) have been developed and new applications have emerged including controlling microbial contamination of food surfaces and beverages, processing and storage facilities and sanitation of food transportation vehicles. The goal of this article is to provide a review of the current state-of-development of monochromatic and polychromatic UVC light sources (conventional and novel), knowledge of their efficiency related to the application for disinfection of air, surfaces and liquids including mechanisms of action and safety concerns related to UVC radiation. Future prospects and research needs related to novel UV sources and their potential applications are also presented.