Due to lack of techniques in sanitizing food items, the food
specialist, Shyam Sablani with colleague undertook experiment to help food
processors and organic farmers, with economical technology of ultraviolet
light. These experts tried to explore options and alternatives with Ultraviolet
C light in concluding that it is potent in killing pathogens that are
food-borne for surface of particular fruits like pears and apples. The ray’s
wavelength is shorter compared to Ultraviolet type of A and B.
The traditional method of cleaning fruits with water is not
completely foolproof. Germs and bacteria can still be found in large number on
the surfaces of food items, if they are not treated properly with advanced
technology. Thus, efforts by researchers are constant to improve state of
nutritious diet with fruits that are left unaffected in quality once treated to
admonish viruses and bacteria from them.
How Does UVC Light Enhance Certain Fruits?
Sablani said that sunlight does contain UVC radiation but
the Earth’s atmosphere and ozone layer absorbs it completely. They have
germicidal components that can ward off viruses, bacteria and mold. The UVC
light that is unable to work on solid and opaque objects can be used to
sanitize surfaces of food items. This technology has been prevalent for many
years now, and utilized to clean food surfaces, contaminated air and drinking
water.
The mechanism is act on microorganism, destruct DNA of
nucleic acid and clean them off. UVC used does not ill effect the fruit for its
physical quality of chemical properties, as the study defined. The colleagues
of Sablani and he himself said that they exposed pears, raspberries, apples, cantaloupe
and strawberries to differing UVC dosages in finding, which was the perfect
light technology that effectively erodes pathogens, listeria and E coli. The
opined that most resistant to UVC was listeria, secondly E coli.
What Were the Findings of UVC Light Study?
However, the UVC light technology could deactivate 99.9% of
pathogens from the surfaces of pears and apples. Now, who wishes to have
invisible to human eye pests lurking on the fruits? Sablani said that it worked
better on fruits that had smoother skin. Fruits that are rough, but with low
level of contamination could also be sanitized to about 90% with the same. This
could enhance safety standards for fruits and edibles. Thus, it could be a
stepping stone for food quality analysis and processors.
But, if the level of bacterial contamination is high, then
combination of technologies are needed to provide sanitization, opined few
researchers. For fruits like raspberries, cantaloupe and strawberries, their
surfaces have spaces that can hide the pathogens, reducing the efficacy of UVC
light treatment. Sablani with his team is trying to find a way to better the
UVC light method for rougher surfaced fruits. He said that investors and
researchers are gaining interest in the study as the technique is inexpensive.
Who Were the Research Contributors?
Being easy to implement, UVC light may also be utilized for
further researches once progress is noted for its effect on food items,
especially fruits. Among Sablani’s colleagues, the ones who aided the research were
Achyut Adhikari from Louisiana State University, Karen Killinger and Roopesh M
Syamaladevi belonging to Washington State University. All had their individual
efforts in analysis the effects of the UVC technology and how it could change
the phase of food industry, making fruits healthier and safer for consumption.
