Ultraviolet Light from Emerging Technology to Commercialization

Abstract

Ultraviolet (UV) light is a novel technology that quickly advances as a dry, purely physical, nonthermal, and nonchemical technology in the food chain because UV can effectively control food-, air-, and water-born microbial and viral hazards, spoilage microbiota, and leave no residues in foods, food contact surface, and equipment. UV light-based solutions have shown tremendous growth and potential for food plants and products safety applications in recent years particularly during COVID-19 pandemic. This chapter reviews the current status of commercial applications of UV light technology in food facilities and processing systems, as well as principles of process design and validation for preservation of solid and liquid foods and beverages. The essential process and systems requirements in