It really works when UVC runs. When used properly, it can kill up to 99 percent of pathogens. This is why UVC treatment has been used for sterilising equipment in clinical and laboratory settings for many years. It's only in the last few years that UVC has started to take off for personal use, especially given the current COVID-19 pandemic.
But in various contexts, there are a lot of legitimate questions and concerns about the safety of using UVC disinfection. And so rightfully. UVC is an exceptionally strong form of ultraviolet radiation that, when not used correctly, can be dangerous to humans. We are almost never exposed to these high-frequency light waves because almost all the UVC emitted by the sun is blocked by the atmosphere. However, in mere minutes, exposure to artificial UVC light can cause sunburn.
Whether it can be used safely to disinfect food is one of the safety concerns that have emerged around UVC. The answer depends on how you use it, as is the case for most UVC applications.
UVC Has Been Shown to Kill Foodborne Pathogens
There is little doubt that the bacteria that can cause food-borne diseases can be killed by UVC light. UVC can kill almost all living cells. The challenge of using UVC for food-borne pathogens, however, is ensuring that the pathogens are exposed to them.
UVC has been shown to kill pathogens on the surfaces of fruits in laboratory settings. A Washington State University study exposed apples, pears, strawberries, raspberries, and cantaloupe to different intensities of UVC light. They discovered that UVC was able to kill about 99.9% of E. On the surfaces of the fruit, coli and Listeria bacteria.
Importantly, UVC light in the food itself also causes little perceptible change. UVC is really dangerous only when the light rays themselves are exposed to you. It leaves no residue. So in consuming food that has been exposed to UVC light, there is virtually no danger.
UVC Can Also Help Improve Shelf Life
UVC can be helpful in increasing the shelf life of natural food products, just like any method of disinfection. The potential of UVC and cooling to alter the shelf life of various fruits was examined in another, more recent study. They found that the shelf life of the fruits was extended by both methods. Slight changes in the levels of antioxidants in the fruits were also caused by UVC, enriching them in some but reducing their capacity in others. The broader outcome, however, is that UVC can be used to keep foods fresh longer because it has powerful disinfection properties. This is particularly important for organic farmers and distributors, because one of the main challenges of producing food without chemical additives is the maintenance of shelf life.
