UV sterilization in food

In the food industry is very important to keep maximum levels of hygiene and safety against germs that can damage products. The legislation is becoming more strict about it, but the bacteria, fungi and yeasts have ease to grow in every corner.

Despite the UV radiation has high bactericidal and fungicidal power, is not advisable to directly irradiate every food with it, since its high oxidation power can impair food changes in taste or discoloration, except in those cases like spices, flour, cereals, legumes, powder and fat-free products that cannot be deteriorated by this method.

But if we can not directly irradiate with UV light many foods, how we can do it? In most cases the sources of contamination of these foods are usually beyond the product itself, and may result from the contact with contaminated surfaces, tainted environment, handling or previous processes with lack of the necessary hygiene… so it is at these points where you have ‘to attack’ to avoid generating these infections.

The safest and most reliable methods are keeping clean all surfaces in contact with the product, and an air as pure as possible. For this, ultraviolet light is ideal: it will be sufficient to irradiate the conveyor and places close to food, and ‘clean’ the environment from airborne germs to reduce considerably its number and see a substantial improvement in product quality (tendency to cleanroom); moreover special attention in packaging to facilitate the accomplishment of quality standards and reducing the use of chemical additives to the product.

Contact us to advise the right product for your needs.