Applying C-band ultraviolet (UV) light to inactivate DNA-based contaminants to protect food from contamination, including e coli control, listeria control, and salmonella control, dates back to the 1850's. Through the use of measurement, calculation, and experimental data, the precise dosage of UVC energy has been determined to prevent food contamination and extend food shelf life by inactivating mold spores, bacteria, viruses, and other undesirable microscopic contaminants. Coupled with innovative and proven lamp technology, effectively using UVC germicidal light for food safety - as it has been used in HVAC systems, and healthcare settings - is a process of applied math and science, rather than one of smoke and mirrors.
Because UVC technology involves shining a particular spectrum of non-visible, and non-penetrative light on the desired target, there is no residual left behind, no chemicals involved, and therefore it will not alter flavor, color, or nutritional content of most foods and beverages. The product is not altered by the exposure to UV light, other than DNA-based surface contamination, such as molds, bacteria, and viruses, are reduced, or even eliminated entirely. UVC can also reduce, or eliminate, the use of chemicals to treat food products, and their containers, if you're currently using chemicals to remove surface contaminants.
Properly designed and implemented UVC food safety solutions will reduce the risk of losing a product because of contamination; and improve the efficiency of operations. Adding UVC disinfection to a production line will often pay for itself in a matter of months. Recurring costs are typically only associated with the lamps, which last from 12-24 months (depending on the
application). And, because low carbon stainless steel housings are
the default construction material for our entire food and beverage line, all our products are built to last a lifetime.