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Since the discovery of ultraviolet light disinfection for drinking water in Marseille back in 1910, UV light has been put to good use to disinfect water, air, surfaces, equipment, and more across all sorts of industries including the food sector. It inactivates and kills dangerous bacteria, viruses, fungi, algae, and protozoa to leave our food clean and safe, and it does the job in record time.
UVC disinfection drives impressive food hygiene standards
It’s important because when things go wrong with food hygiene, people get ill and some can die.
The parasite Cyclospora, which sometimes turns up in bags of salad, isn’t deadly but it hospitalises some people. E.coli bacteria in raw meat can cause haemolytic uremic syndrome, a life threatening disease that often affects children. Then there’s poultry, linked to shigella, campylobacter, and Salmonella – which isn’t usually fatal but can be. If you’ve had it you’ll know that even a mild case is extremely unpleasant.
Seafood, shellfish, and fish come with their own bacteria and parasites. Unpasteurized cheese is always at risk of Listeria monocytogenes, an awful infection causing miscarriage, development problems in unborn babies, and severe illness in the elderly and immune-compromised.
In a world where food-related illnesses and deaths can lead to a business being sued, temporarily closed or even permanently shut down, how to food producers keep these nasties at bay and their end-customers safe?
UVC light sanitisation is the answer and it does a remarkably good job, so much better than even a large team of dedicated human cleaners could hope to achieve when working 24/7.
Why UVC light is so good at food hygiene and sanitisation
UVC light is a highly effective food sanitiser. The light’s broad antimicrobial spectrum destroys the DNA and RNA inside viruses, bacteria, yeast, and fungi in seconds, rendering them harmless.
The light is used to treat fresh vegetables and fruit themselves, and their packaging, to kill microbes like Giardia, Cryptosporidium, and Cyclospora. The light even kills tough spores and the process reduces the risk of food going off, extending its shelf life.
No wonder UVC surface disinfection is so widely used by restaurants, food processing plants, food manufacturing businesses and more. It cleans and disinfects everything from food conveyor belts to food packing machines and food containers. It’s used in baking contexts, for ripening, cooling, storage, containers, tops, boxes, foil, lids, and every imaginable food-focused working surface.
If you’d like to discuss how our great quality, low-running-cost UVC units will help your food business hit all the right quality marks, please get in touch. You’ll be impressed with the price, the performance, and the effectiveness of the technology.