Abstract
Chemical preservatives, which are added to food to increase shelf life and to guard against diseases that can spread through food borne bacteria, are drawing an increasing amount of criticism from the general public. Alternatives to present preservation methods are being sought to meet customer desires for healthier meals. In contrast to conventional heat processing, ultraviolet light has great promise in the field of food processing. Just a few of its applications include pasteurizing juices, postlethality treating of meats, treating surfaces in touch with food and increasing the shelf life of fresh vegetables. A brief assessment of the working of UV light and its applications is done in this review. In specific this review work highlights the potential application of ultraviolet as an alternative means of preservation of food.
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