Are UV Rays Safe To Food And Beverages

According to the FDA, UVC at 200 to 280 is within the “germicidal range” as it “effectively inactivates bacteria and viruses.” This is due to DNA mutations that occur when UV is light is absorbed by DNA molecules. This type of radiation comes from the sun, as well as artificial means, and becomes increasingly dangerous to humans as wavelengths become shorter. Back in 2001, following E. coli outbreaks involving unpasteurized apple cider and other fruit juices, the FDA approved the use of “cold pasteurization.” The issued rule required most juice-manufacturing companies to follow Hazard Analysis and Critical Control Points (HACCP) controls, UVC’s use being an acceptable method. That rule went into effect in 2002 but excluded small juice makers, with those companies being included in the rule in 2004.

- Swati Solanki

Ultraviolet radiation (UV), an electromagnetic radiation with wavelengths measuring from 100 to 400 nanometers, is becoming a more popular technique in decreasing or eliminating pathogens from food and beverage products. UV light applications are used for odor control, sterilization, and elimination of Volatile Organic Compounds (VOCs) and industrial exhausts containing solvents. The use of UVC in odor control has many applications, including wastewater plants, farms, commercial kitchens (HVAC), and food processing plants. UV light also plays an important role in Agriculture (animal husbandry).

STER-L - RAY® Germicidal Ultraviolet (UV) Lamps are shortwave, low-pressure tubes that produce ultraviolet wavelengths lethal to microorganisms like bacteria, mold, virus, and algae. It’s a non-chemical approach to disinfection that is cleaner, faster, and more effective than other methods. It effectively reduces (and even deactivates) deadly pathogens.