Abstract
The application of ultraviolet (UV) and pulsed UV light to foods has gained attention in recent years as a potential alternative to chemical and thermal disinfection methods. These techniques can be used on packaged foods, and so allow postprocessing decontamination of food products. This chapter first reviews the principles and technology behind UV and pulsed UV light, and discusses critical processing factors. It then describes the mechanisms of microbial inactivation and provides an overview of the effects of pulsed UV light on food quality. Research challenges and future needs relating to these technologies are also addressed.
| Original language | English (US) |
|---|---|
| Title of host publication | Microbial Decontamination in the Food Industry |
| Subtitle of host publication | Novel Methods and Applications |
| Publisher | Elsevier Ltd |
| Pages | 344-369 |
| Number of pages | 26 |
| ISBN (Print) | 9780857090850 |
| DOIs | |
| State | Published - Jun 2012 |
All Science Journal Classification (ASJC) codes
- General Agricultural and Biological Sciences
- General Biochemistry, Genetics and Molecular Biology
- General Medicine