Does Ultraviolet Mean Ultrasafe?
American consumers are becoming increasingly aware of the safety-enhancing methods used on food and beverage products before their arrival at retail outlets: pasteurization by heat and high-pressure treatment, and irradiation by gamma rays, X-ray or electron beams.
But they may not know much about ultraviolet radiation (UV), which is gradually becoming more common as a relatively inexpensive and, depending on the type product on which it’s used, effective method of reducing or eliminating pathogens.
UV is classified into three general areas by wavelength: UV-A, UV-B and UV-C. UV-A has the longest wavelength range (320-400 nanometers) and is the type of radiation responsible for sunburns and is linked to skin cancer. UV-B, at 280-320 nanometers, also plays a role in skin tanning and burning, but it’s a minor one compared to UV-A.
For the complete news item, please visit http://www.foodsafetynews.com/2014/01/pasteurization-does-ultraviolet-mean-ultrasafe/#.UvKF7LHnbcs
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