![]() ![]() The first refers to the benefit of reduced food waste during processing, while the second centres around the preservation of nutrients and quality of products processed via this method. ![]() The food research institute, Nofima, recently published the results of a four-year long study into the effects of six new processing technologies on food and the consumer perceptions of these, amongst Norwegian consumers.Īnalysing the responses from surveys and scientific consumer studies, Nofima suggests two key advantages that manufacturers should emphasize when marketing products that have been treated via UV-C. This makes it an attractive method for food manufacturers, particularly those who are move away from traditional thermal processing techniques. It is already a popular and well-established process of water treatment, air disinfection and surface contamination. Since its approval as a safe alternative to thermal pasteurisation by the US Food and Drug Administration (FDA) and Department of Agriculture (USDA) in 2000, UV irradiation has been viewed as having a ‘positive consumer image’. Because of this, it is generally considered to be a relatively non-invasive method of disinfecting food. So, what are the advantages of using ultraviolet light in food processing for manufacturers, and how can they best frame communication around this with consumers? Consumer perception: How to market products treated with UV-CĬompared to other food processing technologies which change the genetic composition or structure of food products, UV-C light works by destroying bacteria on the surface of products or the equipment they come in contact with. It can also be, and often is, used to treat liquids such as water. ![]() It is a surface decontamination technology, meaning that only the bacteria that is directly exposed to the UV-C light can be destroyed.īecause of this, in the food industry, UV-C is most effective when used on products covered by transmissive packaging, or on the surface of fruits, vegetables, and bakery products. Ultraviolet light (UV-C) can inactivate and destroy bacteria on the surface of food, without the need for heat or harmful chemicals.Īn alternative to traditional thermal processing, UV-C is already being used for a variety of food safety applications, including the likes of pasteurising juices, treating food contact surfaces to increase the shelf-life of food products, and destroying bacteria on the surface of meats.Įmitted through lamps, most commonly at a wavelength of 254 nanometres (nm) UV-C damages or modifies the DNA of bacteria, limiting its ability to reproduce and spread. ![]() UV-C light destroys bacteria without using heat or chemicals This is where ultraviolet light, commonly known as the acronym UV-C, comes in. In actual terms, it is estimated that around $110 billion is lost every year in productivity and medical costs related to the consumption of unsafe food in low and middle-income economies.įor these reasons and as far as food manufacturers are concerned, ensuring that food and drink products are produced, handled, and packaged in a safe and hygienic manner is essential. In addition to the obvious threat to human health and wellbeing, foodborne diseases stemming from unsafe food can additionally produce a ripple effect of impeding socioeconomic development by placing pressure on healthcare systems and restricting tourism, trade, and economic growth. Of these, a staggering 420,000 die, according to data from the World Health Organisation (WHO). Each year, it is estimated that one in 10 people worldwide fall ill as a result of consuming contaminated food. ![]()
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