WAVELENGTHS: 280NM-265NM
Beyond traditional methods like chemical solutions and washing, UVC irradiation can effectively inactivate common pathogens in foods such as salmonella, listeria, and E. coli. For foods like fresh produce and meats that are particularly susceptible to bacteria spoilage, using UV irradiation during packaging processes can reduce rates of food contamination and waste as well as increase shelf life. In plants like tomatoes, UVC flux has even been shown to alter internal plant mechanisms to slow the decay of the fruit.
UVC LEDs can be used as a highly effective, non-toxic, and residue-free disinfecting method while retaining nutritional value and sensory attributes of foods.
The use of UV irradiation in place of liquid pasteurization has been found to be more efficient and cost-effective with disinfection of milks, juices, and broths. While pasteurization has been adopted as a widely effective way to remove microorganisms, the high temperatures involved in this process alters the taste and nutrient content of the beverage. With the ability to disinfect without changing the taste or nutritional value, UV LEDs show promise in replacing pasteurization methods for liquid safety.
