Ultraviolet Pasteurization for Food Industry

Abstract

This article reviews the status and scope of ultraviolet (UV) light technology in food processing industry for control of foodborne pathogens and spoilage organisms for food safety and shelf life extension. The literature suggests that there have been extensive studies on application of ultraviolet light for disinfection of apple ciders. FDA acceptable reduction of pathogens and spoilage organisms were reported by UV treatment of for apple cider. Several recent studies on UV treatment of milk suggest that there is more work needed to improve design of UV reactors for raw milk processing. Fresh produce industry will also benefit from UV processing so that occurrence of frequent outbreaks can be avoided. A brief review of recent applications in produce industry has also been reported. Finally a recommendation was made for future direction of UV application research in food processing industry.

Ultraviolet irradiation detoxification of aflatoxins

“…Among the three regions, UVA owns the maximum penetration but the lowest energy, while UVC owns the highest energy but the minimum penetration. UVC is often used to control foodborne pathogens and spoilage organisms for food safety and shelf life extension due to its tremendous damage to the DNA of microorganism (Bintsis, LitopoulouTzanetaki, & Robinson, 2000;Choudhary & Bandla, 2012).…”

Evaluation of mutagenicity associated withEscherichia coliinactivation in UV-treated orange juice

“…The efficacy of UV radiation to control pathogens in apple cider has been the focus of different studies (Wright et al 2000;Hanes et al 2002;Basaran et al 2004, Choudhary andBandla 2012). Choi and Nielsen (2005) demonstrated that UV pasteurized apple cider was superior in color and overall sensory scores compared to thermally pasteurized apple cider.…”

Ultraviolet-C efficacy against a norovirus surrogate and hepatitis A virus on a stainless steel surface

“…In the study of Jean et al (2011), pulsed UV light at 60 mWs/cm 2 and 91 mWs/cm 2 induced complete reduction (5 log cycle) of MNV-1 and norovirus-1 and HAV, respectively on stainless steel. Pulsed UV light is more effective and rapid infection of inactivating microorganisms than conventional (continuous) UV light (Jean et al, 2011) whereas this radiation technology is expensive (Choudhary and Bandla, 2012). It is well predictable because it depends on the amount of energy delivered and absorbed by the sample.…”