Food & Beverage
Keeping food fresh and flavoursome for longer is a goal that benefits everyone from producers to consumers
Using UV lamps in disinfection systems is a popular choice in removing foodborne diseases and other microbes that, although they may not be dangerous, cause food to spoil rapidly – for example, yeasts and mould spores.
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A ultraviolet light solution has many advantages over other methods:
- It uses no added chemicals or preservatives
- It leaves no residue
- Food will not be damaged or altered by heat-based treatment processes.
UV-C light is proven to reduce or eliminate E.coli, Salmonella, Listeria, and other foodborne pathogens*.
UV lamps can be part of disinfection processes that are used to treat the surfaces, equipment and air in food processing and packaging plants (see also processing and packaging).
Examples of UV lamps used in disinfection treatments in food and beverage production include:
- Cultivating fruit, vegetables and salads with water that has been treated with ultraviolet light to avoid spreading disease and food-spoiling microbes across the crop.
- Fruit juices and ciders can be chemically altered if pasteurised using traditional heating methods, which can affect the taste of the end product. Pasteurisation of fruit juice and cider with UV lamps leaves the product tasting exactly as the producer intended.
- Pasteurisation of milk and processing of raw milk products that replaces heat treatment and chemical additives.
- Sugar syrups used in beverage production can harbour high levels of dormant microbial spores. Treatment of both the water and the sugar syrup with ultraviolet light will help render any microbes harmless.
- Food surface disinfection before packing – products are passed through ultraviolet light decontamination tunnels to control microbial load before processing and packing.
Find out if UV lamp-based systems are right for you by talking to our experts. Contact Us