Food Safety for the 21st Century: UV Applications for Food and Non-Food Surfaces

The global importance of food safety is not fully appreciated by many public health authorities despite a constant increase in the prevalence of foodborne illness. This book reviews the status and scope of ultraviolet (UV) light technology in food processing industry for control of foodborne pathogens and spoilage organisms for food safety and shelf life extension. Research studies and commercial applications that utilize UV treatment for solid and liquid foods are dealt with. Also, the benefits and drawbacks of such methodologies were discussed, too.