From UVC to Far-UV: Comparing the Efficacy, Safety, and Cost of UV Technologies for Pathogen Control
By James Rush
The food processing industry has long used ultraviolet (UV) light as an effective mechanism for pathogen deactivation. Ultraviolet-C (UVC), also known as Germicidal UV, has been used for pathogen deactivation for well over a century, weaving through scientific discoveries and evolving technologies.
- Previous article
« Innovating Against Waste: Using Technology to Reduce Food Waste
Next article -
Revolutionizing Food Safety: Insights from Dubai’s FoodWatch »
-
FeaturedFood SafetyFood ScienceIndustry Standards & RegulationsLaboratory and TestingPackaging & LabellingPublic HealthSupply ChainSupply Chain Management
Heavy Metals in Baby Food: Regulating Raw Ingredients to Ensure Food Safety
-
ConsultingFeaturedFood SafetyFood Safety ComplianceIndustry Standards & RegulationsLaboratory and TestingPublic HealthSupply Chain
The Path to Sustainable Food: EU Regulations and Cell Cultured Meat
-
Audit and CertificationsFeaturedFood SafetyFood Safety ComplianceIndustry Standards & RegulationsSupply Chain Management
Enhancing Global Food Safety Compliance Through ISO 22000
-
Audit and CertificationsFeaturedFood SafetySupply ChainSupply Chain Management
Safeguarding Our Future: Where Food Safety and Sustainability Meet
-
FeaturedFood SafetyPackagingPackaging & Labelling
Preserving Food Quality: The Critical Role of Packaging in Safeguarding Food Safety and Sustainability
-
FeaturedFood SafetyPublic HealthSupply Chain
Mitigating Risks to Food Safety from Climate Change
Corporate Head Office
503-1316 Kingston Rd. Scarborough ON Canada, M1N 0C6
Phone: 1-888-437-7395 x105