ABSTRACT
Ultraviolet radiation (UV) has been known for long as the major factor in the bactericidal value of sunlight. UV irradiation is applied commercially in food processing by bactericidal ultraviolet lamps: tenderizing or aging of meat, curing and wrapping of cheeses, prevention of surface mold growth on bakery products, and air purification in bottling and food processing establishments and over pickle vats. Ultraviolet C treatment is an emerging food-processing technology for health-conscious consumers. The use of UV radiation is effective in inhibiting the action of spoilage bacteria on fish and seafood. A low dose of UV usually extends the shelf life of foods without serious changes in quality. Mild doses of UV are successfully applied in different food products, such as juice, fresh and minimally processed fruits and vegetables, fresh and dried fish, and dairy products. UV rays are extensively used in industry for disinfecting equipment, glassware, air, and water.
