ABSTRACT
There is a growing negative public reaction over chemical preservatives added to foods to extend their shelf life and to protect against food-borne pathogens and spoilage microorganisms. To address the consumers’ demands for healthier food, alternatives to current practices are being investigated. As a physical preservation method, ultraviolet (UV)-light irradiation has a positive consumer image and is of interest to the food industry as a nonthermal method of inactivation. Although the use of UV light is well established for water treatment, air disinfection, and surface decontamination, its use is still limited in food treatment. Recent advances in the science and engineering of UV-light irradiation have demonstrated that UV treatment holds considerable promise in food processing as an alternative to traditional thermal processing for liquid foods such as fresh juices, soft drinks, and beverages; for postlethality treatment for ready-to-eat (RTE) meats; and for shelf-life extension of fresh fruits and vegetables.
