Ultraviolet Light Applications in Dairy Processing

The main objective of this chapter is to discuss the potential of ultraviolet (UV) light applications in dairy industry. The principles, inactivation mechanisms, sources and devices of UV light are reviewed as well as its advantages and disadvantages. The factors affecting the efficacy of UV light are also discussed. The potential and present applications of UV light on disinfection of air, water, food contact surfaces and packaging materials are introduced. The efficacy and quality effects of UV light treatment for liquid dairy products are presented. In addition, as a promising application to prevent post-contamination after heat treatment, surface processing by UV light is emphasized. Besides its use for microbial inactivation by UV light, its possible uses such as creating novel dairy products are also introduced. The legal aspects on UV light for production, processing and handling of food briefly are given. Benefits, limitations and challenges of UV light for the future adaption in dairy industry are discussed. film and the thickness of packaging important parameters for eliminating or controlling growth of foodborne pathogens on the applied UV-C light for inactivation of food-borne pathogens on sliced cheese packaged with different types and thicknesses of plastic films. The that adjusted 0.07 mm thick PPor PEfilmpackaging in conjunction with UV-C radiationcan be effectively used for controlling foodborne pathogens including E. coli O157:H7, S. Typhimurium , and L. monocytogenes