ABSTRACT
The UV light in food processing is typically used to prolong the shelf life of food products or to reduce health hazards associated with certain products due to the presence of pathogenic microorganisms. The treatments may be applied for different purposes, as was discussed in the previous chapters. These may include prolongation of the shelf life and prevention of food-borne diseases in fresh juices, drinks, and other beverages; in fresh produce, meat, poultry, and seafood; and in retardation of ripening and aging of fruit and vegetables. This chapter presents background information on the photodegradation in foods during UV-light processing. It starts with a brief overview of the kinds of photochemical processes involved in the photodegradation of organic molecules. Recent papers are reviewed to illustrate the effect of UV light on different groups of foods from the point of view of quality and nutritional aspects. This review includes information on the susceptibility of certain vitamins to degradation by UV light that may occur during treatments of fresh juices and milk. Information is provided on the possible formation and degradation of chemical compounds that may present a health threat occurring from the UV treatment of foods.
