Application of UV Irradiation in Food Preservation: Current Trends

Abstract

Food preservation is important for maintaining the safety and quality of food products. In recent years, ultraviolet (UV) irradiation has become popular as a nonthermal method for food preservation. Unlike heat treatments, UV technology can reduce harmful microorganisms without causing major damage to the nutritional and sensory quality of foods. Consumers today prefer foods that are fresh, natural, and free from chemical preservatives, which has increased the use of UV-C treatment in the food industry. UV-C radiation is effective against bacteria, molds, yeasts, and viruses because it damages their genetic material and prevents their multiplication. This technology is used in the preservation of fruits, vegetables, beverages, dairy products, meat products, and food-contact surfaces. New developments such as UV-LED systems and combined preservation techniques have improved the effectiveness of UV treatment. Even though UV irradiation has many advantages, some limitations like low penetration ability and uneven exposure still create challenges. This article provides information about the working principle, mechanism, applications, advantages, disadvantages, recent developments, and future possibilities of UV irradiation in food preservation.

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