In book: Validation of Food Preservation Processes Based on Novel Technologies
Germicidal monochromatic ultraviolet (UV) light at 253.7 nm and other light-based technologies at multiple wavelengths are used as dry, nonthermal, nonionizing, and nonchemical food safety and preservation techniques, which can be applied for the treatment of the surfaces, liquid foods, beverages, and ingredients. Recent engineering advances and new scientific data showed that continuous and pulsed light treatments, such as UV, pulsed UV, and pulsed light, offer promise in improved microbiological and chemical safety of foods while extending their shelf-life, and enhancing functionality of fresh produce. Also, light treatments demonstrated a potential for obtaining premium quality products that can lead to the faster commercialization. The efficacy of UV light sources against pathogenic and spoilage organisms varies in different matrices such as air, water, surfaces, or fluid foods, depending on the wavelengths. The goal of this chapter is to discuss validation principles of light-based processes for the treatment of surfaces and liquid products and provide guidelines for technology implementation.