No More Bad Apples: Researchers Use UVC Light to Inactivate Fruit Pathogens
Researchers at Washington State University (WSU) have discovered that the use of ultraviolet C (UVC) light is effective in prohibiting foodborne pathogens from contaminating some fresh fruits.
The study came about after one safety specialist at WSU became aware of organic farmers’ lack of options regarding sanitizers for their crops. After pondering a few alternatives, UVC light seemed to be the most promising work around because it has a shorter wavelength than ultraviolet A or B light.
UVC light “has germicidal properties and can be effective against bacteria, mold and viruses.” says Shyam Sablani--a safety specialist at WSU who spearheaded the study. UVC light also cannot penetrate opaque or solid objects like fruit, which makes it more effective for sanitizing those surfaces without affecting the chemical or physical quality of the fruit.
Sablani’s study looked at UVC light’s effect on apples, pears, strawberries, raspberries and cantaloupe--each with varying levels of light to see how each worked against strains of Escherichia coli and Listeria.