Microbial decontamination of food by ultraviolet (UV) and pulsed UV light

N. M. Keklik, K. Krishnamurthy, A. Demirci

Research output: Chapter in Book/Report/Conference proceedingChapter

16 Scopus citations

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 languageEnglish (US)
Title of host publicationMicrobial Decontamination in the Food Industry
Subtitle of host publicationNovel Methods and Applications
PublisherElsevier Ltd
Pages344-369
Number of pages26
ISBN (Print)9780857090850
DOIs
StatePublished - Jun 2012

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

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    Keklik, N. M., Krishnamurthy, K., & Demirci, A. (2012). Microbial decontamination of food by ultraviolet (UV) and pulsed UV light. In Microbial Decontamination in the Food Industry: Novel Methods and Applications (pp. 344-369). Elsevier Ltd. https://doi.org/10.1533/9780857095756.2.344