UV-C treatment for better control of food quality

A well-known quote stated "You're what you eat", a thought that is increasingly relevant and common in this historical period in which consumers are increasingly attentive to the choice of product and the supply chain that accompanies it before arriving in the aisles of the supermarket and on our tables.
This means that the large manufacturing companies intervene in terms of safety and control to ensure quality and peace of mind to the final consumer.
The use of UV-C rays has been part of food production for over 50 years.
It has been proven that UV-C treatment eliminates E. coli, Salmonella, Listeria and other food-borne pathogens and is a safe and proven way to prolong the shelf life of food and drink.
 In terms of applications, UV-C devices can be installed:
-inside food banks to protect against contamination.
A large percentage of the products displayed in the counter are withdrawn due to loss of early freshness of the product, or even worse due to deterioration. This is caused by microorganisms such as bacteria, fungi, moulds and their spores, which propagate through the air and circulate inside the counter, causing cross-contamination between foods.
Upstream of this, careful management of the conservation and quality process takes place in the production phase.
Analysing a production line, we can identify several points where the presence of a germicidal UV-C source is of fundamental importance:
-Surface treatment of the product, eliminates any contaminated surface agent.
-Treatment and control of the air quality in the working/production department. The air conveys the microorganisms, treats it and purifies it from these elements ensures greater protection of the product, eliminating the risk of premature deterioration.
-Treatment during the packaging phase: for example for the disinfection of packaging films, conveyor belts, bottling lines and carousels for the disinfection of bottles and their closure capsules, as well as treating the same food products, decontaminating the surfaces of belts, products, packages, etc. from germs.
The use of UV-C is a proven method to improve safety and prolong the shelf life of many food products.
This technology does not pose a risk to food and beverage safety.
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