Abstract
Fresh produce contamination poses a significant public health risk. Traditional disinfection methods using chemical solutions, while effective, raise environmental and health concerns. This study explores UVC irradiation, a promising non-chemical alternative proven to be effective against a broad spectrum of microorganisms. We investigated the optimal UVC dosage for reducing microorganisms on fresh vegetables washed in water. Our findings suggest that dosages of approximately 2 mJ/cm2 in water and 9 mJ/cm2 in vegetables achieve reductions of up to 99%. Additionally, we established a nominal radiation application rate of 2.38 mW/cm2/s, reflecting the treatment intensity. Understanding the fundamental mechanisms of UVC irradiation and its interactions with microorganisms is crucial. Elucidating these mechanisms can significantly improve optimization efforts and seamlessly integrate UVC irradiation into food safety protocols. Implementing this strategy offers immense potential to elevate food safety standards in the industry while minimizing environmental impact. This approach aligns perfectly with sustainability objectives by providing a chemical-free solution for food disinfection.
Published Version
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