Application of ultraviolet C technology for surface decontamination of fresh produce

Microbial food safety and spoilage due to human pathogens and decay-causing microorganisms are the major challenges for the production of fresh produce where contaminations often occur on the surface of the food. Fresh produce cannot be thermally treated as heating adversely affects the organoleptic characteristics and nutrients of the food, and thermally processed fresh produce may not be considered as “fresh” any more. Shortwave ultraviolet...