Ultraviolet (UV) sterilization is a common method of food disinfection that primarily uses ultraviolet light in the UVC band (200-280 nm) to kill bacteria, viruses and other microorganisms. This method is widely used in food processing and drinking water disinfection. In general, foods that have been properly treated with UV light are safe for humans, but there are some caveats.
The effect of ultraviolet sterilization on food
1. Bactericidal effect: ultraviolet light can effectively kill pathogens on the surface of food, thereby extending the shelf life and improving food safety. Proper UV treatment does not change the taste, smell or nutritional content of the food.
2. Deep sterilization: The penetration of ultraviolet light is limited, mainly on the surface of food. Therefore, for foods with large thickness, ultraviolet light may not be able to completely kill the microorganisms inside, and other sterilization methods need to be combined.
Safety to the human body
1. Residue problem: UV sterilization will not leave chemical residues on the food. The principle of UV disinfection is to destroy the DNA and RNA of microorganisms through photon energy, which does not remain in the food and therefore does not cause harm to the consumer.
2. Nutritional composition: Proper UV treatment will not significantly affect the nutritional composition of food. High doses of UV may cause degradation of some sensitive nutrients, but this effect is usually within acceptable limits.
3. Safe operation: Ultraviolet light is harmful to human skin and eyes, and direct exposure may cause burns or other injuries. Therefore, when performing ultraviolet sterilization treatment, appropriate protective measures need to be taken to ensure that the operator is not directly exposed to ultraviolet light.
Things to pay attention to
1. Appropriate dose: Ensure that the appropriate dose of UV is used for sterilization and avoid excessive treatment. Too high a UV dose may have an effect on some sensitive ingredients.
2. Uniform irradiation: Ensure that the surface of the food is evenly exposed to ultraviolet light, avoid the existence of shadow areas, and ensure the bactericidal effect.
3. Combined with other methods: For foods with large thickness or foods that may have microorganisms inside, you can consider combining other sterilization methods, such as heat treatment or chemical disinfection, to ensure comprehensive sterilization.
conclusion
Food treated with proper UV sterilization is safe for human body and does not pose a health hazard. Ultraviolet sterilization is an efficient and non-chemical residue disinfection method, which is widely used in food industry and home disinfection. As long as the correct operating practices and dose control are followed, UV sterilization can significantly improve food safety while maintaining the quality and nutritional content of the food.
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Shenzhen Hechuang Hitech CO., LTD. is a National High-tech Enterprise, which has won a number of invention patent technology awards. We focuses on the Research, Development, Production and Application of UVC-LED Technology. It adopts innovative technologies of revolutionary optics and fluid science, which can kill bacteria and viruses in 0.2 seconds, with a sterilization rate of 99.999%. Hechuang Hitech provides safer, more efficient and more humanized sterilization module design for Water Air and Surface Disinfection products.
